How to Recipe Yummy For the Tanabata Star Festival Jellied Imitation Crab and Okra

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Good Evening every body, at this time you get present recipe For the Tanabata Star Festival Jellied Imitation Crab and Okra with 8 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 9 stages of easy cooking For the Tanabata Star Festival Jellied Imitation Crab and Okra.

Ingredients all For the Tanabata Star Festival Jellied Imitation Crab and Okra

1. Prepare : Imitation crab (kaori no hako).

2. Prepare : Okra.

3. Needed : Egg.

4. Prepare : measuring about 1/2 the size of your thumbtip ginger.

5. Needed : Japanese dashi stock.

6. Prepare : Usukuchi soy sauce.

7. Prepare : Salt.

8. Prepare : Kanten powder.

If all ingredients For the Tanabata Star Festival Jellied Imitation Crab and Okra it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking For the Tanabata Star Festival Jellied Imitation Crab and Okra

1. Remove the bristles from the okra by rubbing it with salt, and blanch in boiling water. When they have cooled, cut them into 5~6mm rounds. Finely julienne the ginger..

2. Take 6 of the imitation crab sticks and cut in half. Finely shred the remaining 2 sticks. Beat the egg well..

3. Put the dashi stock into a saucepan and add the powdered kanten. While stirring, bring this to a simmer for about 2 minutes. When the kanten has fully dissolved, add the soy sauce and salt..

4. Wet the bottom of a 18cm square mold. Pour enough stock mixture from step 3 to fill the mold to 3-5mm. Arrange the crab stick halves and the okra and evenly sprinkle the grated ginger..

5. Heat the remaining broth from step 3, while stirring, add shredded crab sticks..

6. Bring the mixture to a simmer, and using a perforated ladle, pour in the beaten egg in thin streams. Turn off the heat when cooked..

7. Pour the mixture from step 6 over the arranged crab and okra in the mold. Set the mold in a shallow pan filled with ice water, and put into the refrigerator to cool for about 2 hours or until well set..

8. When the jelly has set, run a toothpick around the perimeter to release, and invert the mold to remove the jelly. You may need to shake it hard to get it to release..

9. Cut into bars of your desired size with a knife. (Here i cut 12 bars into 3x4cm) Serve on a plate and you are done..

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