Vinegared Jelly Dressing (Su-jure no doresshingu)
Salad dressing made into a sparkly jelly for a beautiful presentation.
Photographed by Takashi Yoshida
- 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
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.
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.
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.
Storage: Will keep in the fridge for 4 to 5 days.