Cucumber and Nagaimo Jelly

Translated by Oliver Slay from Kanou Yumiko's Masu Masu Sai Sai Gohan 《ますます菜菜ごはん》

"Vivid Beauty. A jelly that locks in the essence of the cucumber."

Ingredients:

    • Mixture A:

      • Cucumber (very finely grated - suri-oroshi) (1x 20-25cm (or similar length)

      • Nagaimo - 100cc (skin removed and finely grated - suri-oroshi) (hard to find and I don't know of any equivalent)

      • Salt - 1/2 teaspoon

    • Water - 150ml

    • Agar Agar / Kanten Powder - 1x 4g sachet

    • Wasabi paste, Soya Sauce (Kikkoman may be best for this) - for serving

Pans:

Saucepan

A dish/container/mould to set the jelly in - roughly 14.5cm x 11cm with, preferably, straight sides - it will be put into the fridge to set. The shape of the mould is up to you.. The jelly will need to be cut into smaller blocks...

Method:

    1. Combine Mixture A in a bowl and leave aside.

    2. Put the water in a pan and dissolve into it the kanten powder / agar agar. Slowly heat whilst stirring with a wooden spoon. When it boils, turn down to a low heat and simmer for 1-2 mins.

    3. Add the mixture 1 (mixA) to 2 (water/agar) bit by bit, stirring while you add. Pour this into your jelly mould/container and then refridgerate till it has set.

    4. Cut into sizes to your liking (small sushi sizes perhaps) and put on a serving dish. Add a small pea size drop of wasabi on to each. And dip into soya sauce.

The cucumber and nagaimo have a remarkable cooling effect on the wasabi paste.