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Summertime Chilled Umeshu and Okra in Jelly For the Star Festival

Summertime Chilled Umeshu and Okra in Jelly For the Star Festival

This is a chilled appetizer made with umeshu that's perfect for summer.
The okra becomes gently tipsy with the umeshu. The spicy pepper ham adds a nice accent.

Ingredients: 2 servings ・ two 6cm cylinder mold

Okra
50 g
Tomato
50 g
Pepper Ham
50 g
For the jelly:
Water
60 ml
Umeshu
1 tablespoon
Ponzu
1 tablespoon
Mentsuyu (2x concentrate)
1 tablespoon
Gelatin
5 g
Decorations:
Shiso leaves
2
Shrimp or imitation crab meat can be substituted for the pepper ham.

Steps

1. Place the jelly mixture ingredients in a heat-proof dish. Let the gelatin soak for about 5 minutes and then microwave at 500W for 30 seconds. Stir it while placed in a bowl of ice water.
2. Sprinkle the okra with salt (this salt is not included in the ingredient list) and rub it in. Boil the okra briefly so that they don't get slimy and stay firm. Soak in cold water. Remove the seeds from the tomato. Dice all the ingredients.
3. Place a ring mold on a sheet of plastic wrap and use a rubber band to hold the plastic tightly in place around the mold. Fill the mold with the ham and vegetables, and then place the mold in the freezer until the contents are chilled but not frozen.
4. Once the jelly has thickened, pour it into the mold. Place into the refrigerator to chill and set.
5. When removing from the mold, wrap a warm towel around it to melt the sides of the jelly a bit. It will slide right out.
6. In order to prevent the fibers from the towel from getting onto the jello, cover the top with plastic wrap. Gently push and...
7. it will slide out I used about 5 okra, 1/2 of a medium sized tomato, 1 packet of powdered gelatin, and 1 slice of thinly sliced ham.
8. If you don't have a ring mold, you can use anything you want as a mold. Also, if you want to make the jelly separately and then break it into pieces and add to the vegetables, use 3 g (1 teaspoon) of gelatin.
9. This recipe goes very well with umeshu.

Story Behind this Recipe

I wanted to make a drinking appetizer that would go well with umeshu and would be perfect for summer. After many attempts, I came up with this. The subtle flavor of the umeshu really makes this a refreshing and elegant snack.
It tastes best if chilled very well before serving.