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Japanese Scallop and Salmon Roe Chilled Jelly Salad

成本 $15, 节省 $10

来源: Recommended by CookPal

  • 90 Min
  • 4 份数
  • $15

食材

  • Seafood

    • 20g soy-marinated salmon roe
    • 40g baby scallops

  • Vegetables

    • 🥒 30g cucumber, diced
    • 🍅 2 cherry tomatoes, quartered

  • Gelatin

    • 5g powdered gelatin
    • 💧 1.5 tbsp water

  • Seasoning

    • 🍬 1 tsp sugar
    • 1 tbsp light soy sauce
    • 1/2 tsp dashi powder
    • 💧 300ml water

步骤

1

Sprinkle powdered gelatin into 1.5 tbsp water in a heatproof container and let it bloom for 5 minutes. Microwave uncovered at 600W for 20 seconds.

2

In another heatproof container, mix the seasoning ingredients (sugar, light soy sauce, dashi powder, and 300ml water). Cover loosely with plastic wrap and microwave at 600W for 1 minute. Add the dissolved gelatin and mix well.

3

Pour the mixture into a shallow tray and let it cool to room temperature. Refrigerate for 3 hours until set.

4

Dice the cucumber into 1cm cubes and quarter the cherry tomatoes.

5

Break the chilled jelly into large chunks using a spoon.

6

Assemble the salad by layering jelly chunks, baby scallops, salmon roe, cucumber, and cherry tomatoes into serving bowls. Repeat for 4 servings.

营养成分

每份

🔥

120

卡路里

  • 10g
    蛋白质
  • 8g
    碳水化合物
  • 4g
    脂肪

💡 小贴士

You can substitute cucumber and cherry tomatoes with zucchini or bell peppers for variety.Prepare the jelly a day in advance to save time during assembly.Serve chilled for the best taste and texture.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。