Ingredients (4 servings)
|2 Japanese gingers|
|1 pack radish sprouts|
|4 crab sticks|
|A||1TBSP ready-made plum puree|
|200cc dashi, stock|
|1 + 1/2TBSP sugar|
|2g powder agar|
|1TBSP light soy sauce|
|1TBSP ready- made plum puree|
|1/2 TBSP soy sauce|
|1tsp ｍirin（sweet rice wine for cooking）|
１ Cut cucumbers, Japanese gingers, celery and turnips into fine strips. Cut radish sprouts into 4 cm length. Divide crab sticks into fine strips with hands.
２ Put vegetables in cold water to keep fresh.
３ Prepare plum dressing. Put A in a pan and cook for 2 or 3 minutes while mixing. Add B to season if you like. Pour into a container and preserve in the fridge. When it sets, cut into 1cm cube.
４ Drain ２. Add crab sticks and combine roughly. Mix with plum dressing before serving.
５ Mix ４ and plum jello gently.