Gastronomixs

Charred ginger jelly

A delicious jelly made from dashi and charred ginger with an intense flavour.

Makes 350g.

Charred ginger jelly

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Ingredients

1

kg

ginger

130

g

dashi

85

g

mirin

90

g

sake

20

g

soya sauce

2

ml

yuzu juice, fresh

10

g

gelatin leaves, soaked in cold water

Preparation method

  • Heat the Kamado barbecue to 250°C.
  • Grill the ginger, with the skin left on, on the barbecue for 25 minutes to char it all-round.
  • Place the dashi, mirin, sake, soya sauce, and the yuzu juice in a pan and bring to the boil.
  • Remove the skin from the ginger and chop into pieces.
  • Run the ginger through a powerful juicer and collect the juice.
  • Dissolve the gelatin in the warm dashi mixture and add 30g of the charred ginger juice.
  • Pour the mixture into a dish and allow to set in the refrigerator.

Serving suggestions

  • Delicious in a composition with lobster, aubergine, and garlic.
  • Perfect with components of rice, sea bass, and seaweed.
  • Combines well with tomato, basil, and pine nuts.

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