Boiled Sawa Jelly – A Japanese Classic, Reimagined
This light, savoury jelly brings together pork, shiitake, and seasonal vegetables in a delicate white dashi broth, gently set with pure gelatin. It’s nourishing, elegant, and full of umami. Perfect for a refreshing summer appetiser!
Recipe from GMAP Japanese Member, Jellice.
Ingredients (serves 4):
- Gelatin powder – 2 sachets (about 10g)
- Boiling water or cold water – 100 ml
- Pork – 50g, thinly sliced (approx. 4cm strips)
- Fresh shiitake mushrooms – 3, stems removed and thinly sliced
- Carrot – ½, cut into thin 4cm strips
- Snow peas – 7, strings removed and sliced diagonally
- Burdock root – sliced (quantity as desired)
- White dashi (concentrated) – 30 ml
- Water – 350 ml
Preparation
- If using boiling water, sprinkle the gelatin powder directly into it and stir until it dissolves.
If using cold water, sprinkle the gelatin powder over the surface and let it bloom (soften) for about 20 minutes. - Prepare all vegetables and pork as described.
- In a saucepan, combine the 350 ml of water and white dashi. Bring to a gentle boil.
- Add the pork and skim off any foam. Then add shiitake, carrot, burdock, and snow peas. Simmer briefly until vegetables are just tender.
- Add the dissolved gelatin and stir until fully mixed in.
- Pour into a mould or shallow dish and refrigerate until set.
- Slice and serve chilled.