A Summertime Simmered Dish: Atsuage & Cucumber Gelée
A Summertime Simmered Dish: Atsuage & Cucumber Gelée

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, a summertime simmered dish: atsuage & cucumber gelée. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

A Summertime Simmered Dish: Atsuage & Cucumber Gelée is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. A Summertime Simmered Dish: Atsuage & Cucumber Gelée is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook a summertime simmered dish: atsuage & cucumber gelée using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make A Summertime Simmered Dish: Atsuage & Cucumber Gelée:
  1. Prepare 1 piece Atsuage
  2. Get 1 Cucumber
  3. Make ready 3 tbsp Concentrated mentsuyu
  4. Take 9 tbsp Water
  5. Get 1/8 tsp Kanten
  6. Prepare 1 tbsp Concentrated mentsuyu
  7. Get 1 tbsp Water
  8. Prepare 1 Finely sliced Japanese leek
Instructions to make A Summertime Simmered Dish: Atsuage & Cucumber Gelée:
  1. Peel the skin of the cucumber and roughly chop. Remove the oil from the atsuage, then cut into bite-sized pieces.
  2. Combine the 3 tablespoons of concentrated mentsuyu with 3x the amount in water (9 tablespoons). Add Step 1 and simmer for 15 minutes.
  3. Coat a bowl with water and add Step 2. Chill rapidly (to blend the flavors) and cool.
  4. Separate the liquid from boiling and the ingredients.
  5. Place the kanten, the juices from boiling, and 1 tablespoon concentrated mentsuyu + 1 tablespoon of water (100ml total) in a pot and turn on the heat.
  6. When it begins to boil, let it boil for 1 more minute.
  7. Place into a small Tupperware (or plastic container) until it hardens to make the gelee.
  8. Place the filling ingredients on a plate and top with broken up gelee right before eating. Garnish with leek.

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