Dashi Gelée Soup
Dashi Gelée Soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, dashi gelée soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Dashi Gelée Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Dashi Gelée Soup is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must 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. Prepare 3 tbsp ●Water
  3. Prepare 4 grams △Dashi stock granules
  4. Make ready 1/2 tsp △Weipa (or chicken stock granules)
  5. Get 400 ml △Water
  6. Take 1/2 to 1 teaspoon △Salt
  7. Take 1/2 tsp △Soy sauce
  8. Prepare 1 Chicken tenders
  9. Take 1 dash ■Salt
  10. Prepare 1/2 tsp ■Sake
  11. Prepare 1 tsp ■Katakuriko
  12. Make ready 1 Tomato (medium)
  13. Prepare 2 Okra
  14. Make ready 1 cm Nagaimo yam
  15. Prepare 20 edamame beans or 1/2 cucumber Boiled edamame or cucumber
  16. Prepare 1 Myoga ginger
  17. Prepare 1 Grated ginger
  18. Prepare 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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