Vinegared Jelly Dressing (Su-jure no doresshingu)

Salad dressing made into a sparkly jelly for a beautiful presentation.

Vinegared Jelly  Dressing (Su-jure no doresshingu)
Photographed by Takashi Yoshida


Recipe by
Masayo Waki

Easy

Healthy

Other

Ingredients

  • 1 tsp powdered gelatin
  • 1 1/2 tbsp water
  • 5 g granulated soup stock (Western)
  • 100 ml water
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp sugar
  • 2 pinches of salt

Directions

1

Measure 1 1/2 tablespoon of water into a small bowl and sprinkle the powdered gelatin over it. Leave for 5 minutes until the consistency is like apple sauce.

2

Pour 50 ml of water into a small pot, add the granulated soup stock and place over low heat until it's about 50 degrees Celsius. When the granules have dissolved, add the gelatin.

3

Once the gelatin has dissolved, add the remaining water and allow it to cool down. Mix in the vinegar, sugar and salt. Pour into a bowl and refrigerate for a couple of hours to chill and set the jelly.

Tips

Storage: Will keep in the fridge for 4 to 5 days.