Sea Food with Citrus Soy Sauce Jelly

Braised Carp in Garlic Soy Sauce 461 of 520 Poached Chicken Breast with Creamy Sesame Soy Sauce

Kikkoman Sauces 383

Category 379

Ingredient 281

Videos 59

World Cuisines 125

Specials 385

Summer

Spring

Main courses

Fish

Seafood

Naturally Brewed Soy Sauce

Preparation time: 45 mins

Calorific value (per portion): 725 kJ / 173 kcal

20 g kombu seaweed
4 tiger prawns
120 g cuttlefish fillet
4 scallops
4 leaves of nasturtium
a pinch of salt

Citrus soy sauce jelly

100 ml wakame broth (7-8 g kombu seaweed, 100 ml water)
1 tbsp. sugar
20 ml lemon juice
20 ml lime juice
20 ml orange juice
40 ml cider vinegar
7 tbsp. Kikkoman naturally brewed soy sauce
100 ml mirin
15 g katsuo-bushi (dried bonito) from the Asia supermarket
8 g gelatine sheets

Preparation

To make the kombu broth, put the water and kombu seaweed in a bowl with 100 ml water and leave to soak for 3 to 4 hours.

Soak the wakame seaweed in water. Cook the prawns in boiling water, then rinse under cold water. Wash the cuttlefish and cut it into 2 x 3 cm and 4 - 5 mm thick square pieces. Blanch the cuttlefish pieces in boiling water and then rinse under cold water. Cook the scallops with a gas burner until they are medium done and rinse under cold water. Drain everything well.

To make the citrus soy sauce jelly, put the kombu broth, sugar and all other liquid ingredients into a pan and bring to the boil. Add the katsuo-bushi and leave to stand for approximately 30 minutes. Then strain. Heat up the citrus soy sauce again, add the softened gelatine and melt it. Put the gelatine mixture in a pan (or flat container) and chill in the refrigerator until it sets.

Put the wakame seaweed on a plate and arrange the prawns, cuttlefish and scallops on top. Loosen the citrus soy sauce jelly with a spoon and put it on top of the seafood. Garnish with nasturtium.