Mozuku Seaweed Jelly Salad
A refreshing and tangy jelly salad made with seasoned mozuku seaweed, crab sticks and cucumber – bound together in a light gelatin and garnished with citrus zest. A deliciously cool appetiser that’s full of texture and natural goodness.
Recipe from GMAP Japanese Member, Jellice.
Ingredients (serves 6):
- Gelatin powder – 2 sachets (about 10g)
- Boiling water – 100 ml
- Seasoned Mozuku Seaweed – 320g
- Cucumber – 1
- Crab sticks – 3
- Yuzu or lemon zest – to garnish
Preparation
- Sprinkle the gelatin powder into the boiling water and stir well until it is fully dissolved.
- In a mixing bowl, slice the mozuku seaweed and cucumber into bite-sized pieces.
- Cut crab sticks into 2–3 sections, then shred them gently by hand and add to the bowl.
- Pour in the dissolved gelatin and mix thoroughly.
- Pour the mixture into a mould and refrigerate until set.
- To serve, unmold the jelly and plate with fresh salad greens or seaweed salad. Garnish with yuzu or lemon zest for a refreshing citrus note.