Summertime Chilled Umeshu and Okra in Jelly For the Star Festival
Summertime Chilled Umeshu and Okra in Jelly For the Star Festival

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, summertime chilled umeshu and okra in jelly for the star festival. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

I made Japanese traditional sweets Wagashi for Star festival "Tanabata"! clear jelly is called Kingyokukan.there are many kind of Kinghokukan sweets in. Two weeks ago Leandro from @The Educated Barfly challenged me to create a cocktail with Umeshu and this is the answer to his challenge. A simple yet elegant Japanese okra salad, chilled to perfection and garnished with dried bonito flakes and soy sauce – perfect for a hot summer day.

Summertime Chilled Umeshu and Okra in Jelly For the Star Festival is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Summertime Chilled Umeshu and Okra in Jelly For the Star Festival is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook summertime chilled umeshu and okra in jelly for the star festival using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Summertime Chilled Umeshu and Okra in Jelly For the Star Festival:
  1. Take 50 grams Okra
  2. Prepare 50 grams Tomato
  3. Prepare 50 grams Pepper Ham
  4. Get For the jelly:
  5. Prepare 60 ml Water
  6. Prepare 1 tbsp Umeshu
  7. Take 1 tbsp Ponzu
  8. Make ready 1 tbsp Mentsuyu (2x concentrate)
  9. Take 5 grams Gelatin
  10. Make ready Decorations:
  11. Prepare 2 Shiso leaves

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Steps to make Summertime Chilled Umeshu and Okra in Jelly For the Star Festival:
  1. Place the jelly mixture ingredients in a heat-proof dish. Let the gelatin soak for about 5 minutes and then microwave at 500W for 30 seconds. Stir it while placed in a bowl of ice water.
  2. Sprinkle the okra with salt (this salt is not included in the ingredient list) and rub it in. Boil the okra briefly so that they don't get slimy and stay firm. Soak in cold water. Remove the seeds from the tomato. Dice all the ingredients.
  3. Place a ring mold on a sheet of plastic wrap and use a rubber band to hold the plastic tightly in place around the mold. Fill the mold with the ham and vegetables, and then place the mold in the freezer until the contents are chilled but not frozen.
  4. Once the jelly has thickened, pour it into the mold. Place into the refrigerator to chill and set.
  5. When removing from the mold, wrap a warm towel around it to melt the sides of the jelly a bit. It will slide right out.
  6. In order to prevent the fibers from the towel from getting onto the jello, cover the top with plastic wrap. Gently push and…
  7. it will slide out I used about 5 okra, 1/2 of a medium sized tomato, 1 packet of powdered gelatin, and 1 slice of thinly sliced ham.
  8. If you don't have a ring mold, you can use anything you want as a mold. Also, if you want to make the jelly separately and then break it into pieces and add to the vegetables, use 3 g (1 teaspoon) of gelatin.
  9. This recipe goes very well with umeshu.

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