Sea Food with Citrus Soy Sauce Jelly

Bream fillets with ponzu sauce 39 of 481 Kale and chick pea rice bowls

Kikkoman Sauces 478

Category 469

Ingredient 433

Videos 75

World Cuisines 146

Specials 458

Naturally Brewed Soy Sauce Main courses Fish Seafood Spring Summer

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (per portion): 725 kJ / 173 kcal

Fat: 1.1 g

Protein: 19.1 g

Carbohydrates: 16.5 g

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.