Dashi Gelée Soup
Dashi Gelée Soup

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, dashi gelée soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Dashi Gelée Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Dashi Gelée Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook dashi gelée soup using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Dashi Gelée Soup:
  1. Take 5 grams ●Gelatin (powdered)
  2. Get 3 tbsp ●Water
  3. Take 4 grams △Dashi stock granules
  4. Make ready 1/2 tsp △Weipa (or chicken stock granules)
  5. Get 400 ml △Water
  6. Get 1/2 to 1 teaspoon △Salt
  7. Take 1/2 tsp △Soy sauce
  8. Take 1 Chicken tenders
  9. Take 1 dash ■Salt
  10. Get 1/2 tsp ■Sake
  11. Take 1 tsp ■Katakuriko
  12. Make ready 1 Tomato (medium)
  13. Make ready 2 Okra
  14. Take 1 cm Nagaimo yam
  15. Take 20 edamame beans or 1/2 cucumber Boiled edamame or cucumber
  16. Take 1 Myoga ginger
  17. Get 1 Grated ginger
  18. Get 1 Minced umeboshi
Instructions to make Dashi Gelée Soup:
  1. Put the ● water into a container. Sprinkle in the gelatin and leave it to soak.
  2. Put the △ ingredients into a pot and turn on the heat. When it comes to a boil, remove from the heat and stir in the gelatin from Step 1 until it has dissolved.
  3. Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator.
  4. Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients.
  5. Bring water to a boil in a pot and add in the chicken from Step 4. Once the chicken has through (about 30 seconds), drain the water using a colander.
  6. Peel the tomatoes and dice into 1 cm cubes. Parboil the okra and thinly slice. Peel the nagaimo yam and cut into 1 cm cubes.
  7. Shell the edamame. If using cucumber, cut into 1 cm cubes.
  8. Julienne the myoga ginger and soak in water. Drain the water well.
  9. Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly.
  10. Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9. Arrange on a dish and chill well in the refrigerator.
  11. Portion into dishes before eating. Top with myoga ginger and optionally, ginger or umeboshi. It's done! Stir it well while eating and enjoy!
  12. If using the broth left over from boiling chicken, substitute for the Weipa and water. - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken

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