1 piece measuring about 1/2 the size of your thumbtip
Japanese dashi stock
Usukuchi soy sauce
1 bag (4 g)
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.
Take 6 of the imitation crab sticks and cut in half. Finely shred the remaining 2 sticks. Beat the egg well.
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.
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.
Heat the remaining broth from step 3, while stirring, add shredded crab sticks.
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.
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.
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.
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.
Story Behind this Recipe
Using high quality imitation crab that tastes just like crab legs, I wanted to make a dish that is perfect for the season. I paired it with okra in a refreshing chilled agar jelly. I also added the nutrition and beautiful coloring of the egg.
I arranged the ingredients in step 4 to create 12 bars, be careful not to let it set before adding the other layers. You can add any leftover okra in step 7. You can use any mold you like. You can even make individual servings in glass cups for an easy and elegant treat. Season to your liking.