Osechi cooking 2023 ⑩ Pretty “Kanten”: Apple & Yuzu agar agar Jelly / キラキラ寒天 2種 レモンりんご&柚子羹

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  3. Osechi cooking 2023 ⑩ Pretty “Kanten”: Apple & Yuzu agar agar Jelly / キラキラ寒天 2種 レモンりんご&柚子羹

Happy Thursday🥰✨

Back in my Japan, enjoying my mother’s Omu rice😋❤️

Documentation on Osechi (Japanese new year bento) item🍱

Today introducing a dessert of apple & yuzu agar jelly (寒天, kanten)🍎🍋
It’s pretty & always everyone’s favorites.

Quick recipes🍎🍋

Yuzu fruits are important for Japanese cuisine, it’s really the signature fruit & flavor for the winter seasons.
Agar is a jelly- of some transparent seaweeds, almost no calories – a bit less jiggly, but still a nice jelly.
Unlike gelatin, they need to be boiled, and they start hardening in room temp.

I think the shredded Yuzu on surface looks like gold and pretty…💖
Shape is in the shape of chrysanthemum (good luck flower… also used as Japanese Imperial Family Emblem) & Pine tree (They grow in harsh conditions, even on rocks in the ocean- symbol of courage, perseverance and longevity.).

■Agar

  1. Soak agar in water (10g of agar- ±600CC water)
  2. Boil & dissolve.

■ Yuzu🍋

  1. Grate the yuzu skin. Do not grate the white fluffy part, as they are bitter. Squeeze and use the juice.
  2. Add sugar (to match your taste), mix with kanten base, boil, and let it cool.

■ Apple🍎

  1. Choose redder apple, and cut (If big one, don’t use the inside- but the fruit around the skin).
  2. Mix sugar (& add a bit of lemon juice), add kanten base, boil, and let it cool.

Pretty and yum💖

🍎💛🍊🍎💛✨

毎年大好きで作るのが、有元葉子さんの本で知った作るリンゴ羹と柚子羹です。

柚子は表面がまるで金粉のようにきらきらして、美しいのです✨
🍎の方が、若干寒天液多めで作っています(分量適当なのですが、、、)。

簡単なイメージ:
・柚子:皮をおろし、果汁&砂糖と混ぜておく
・リンゴ:紅玉など、赤目のもの。スライスして、お砂糖と煮詰め、ブレンダーにかける
・寒天:水でふやかし、煮立て、それぞれ適当な量を柚子・林檎と合わせ、容器に流し込み、固める

こちらは、冷蔵庫保管で3日ほど前から作って大丈夫です✨

https://www.instagram.com/p/C1HWSmSSFBk/