Tosakanori jelly ~Taiwanese style~
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Vivid colors that are likely to be found in fruits. I'm surprised that this can be made using seaweed! A versatile seaweed that can be easily made up to dessert "Tosakanori"
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Ingredients:
- Tosakanori (before salt removal/before watering) 100g/30g
- Water 300cc
- Favorite juice citrus
- Wolfberry
- Lemon slice
How to:
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Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.
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For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.
- ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
- Put the water and water in a pan and heat over low heat. It will melt in 4,5 minutes, so keep stir so as it does not burn.
- When the paste is half -melted, stop the heat and cool. Put it in a bowl, add citrus juice as the same amount as sashimi, and stir to complete.
- * In this recipe, wolfberry and lemon slice for toppings. By all means your favorite fruit!
If there is a "Tosakanori" with a strong color and texture, you can easily make jelly without agar or gelatin! Citrus juice includes grapefruit, orange, lemon, etc. Enjoy the vivid sweets that are nutritious and nice for your eyes
