Vegetable Jelly Strips
Ingredients
- Ingredients
- 250 grams small Broccoli
- salt
- 2 carrots
- 1 handful fresh garlic cloves
- 2 roasted Nori seaweed
- 600 milliliters Vegetable broth
- 1 tsp Agar
- 1 tsp Rice vinegar
- ½ tsp brown sugar
- 1 Tbsp soy sauce
Preparation steps
Rinse broccoli, blanch in boiling salted water 1-2 minutes, remove from water using slotted spoon and drain well. Peel and grate carrots, blanch in salted water briefly, remove from water, rinse and allow to drain well. Peel garlic and chop coarsely.
Cut nori sheets into narrow strips 4-5 cm (approximately 1 1/2 - 2 inches) long. Boil vegetable broth with agar and let simmer for about 2 minutes (or prepare agar according to package instructions.) Check setting point and supplement broth or agar as needed. Stir mixture and season with rice vinegar, sugar and soy sauce. Remove from heat and let cool slightly.
Use skimmer to remove nori strips from broth and transfer into small baking dish. Cover nori with approximately 1/4 broth, leave in freezer to set, then sprinkle with garlic and cover with another 1/4 broth (heat slightly if needed.) Refrigerate then add equal amounts of broccoli and carrots. Cover with remaining broth and freeze for about 1 hour until solid. Overturn vegetable jelly from dish and cut into strips.
Serve jelly strips with soy sauce to dip.
