Sashimi Kanten with Karashi Sumiso Sauce

It is almost like a seaweed aquarium! Sashimi kanten is essentially a seaweed and agar jelly with a sweet and spicy mustard miso sauce. It may also be enjoyed with soy sauce and wasabi just like sashimi. I used Clearspring Atlantic Agar Flakes for this recipe, which is very powerful so you only need a small amount of it to set the liquid.

Serves 4 
preparation time - 30mins plus 1 hour in the refrigerator 

Ingredients

• 4g Clearspring Sea Vegetable Salad
• 2 Tsp Clearspring Agar (Atlantic Agar)
• 600ml Water (Or Kombu Dashi)
• 8 Dried Goji Berries (Soaked In 2 Tbsp Mirin To Reconstitute) Optional

Karashi Sumiso Sauce:

• 4 Tbsp Clearspring White Sweet Miso Paste
• 1 Tbsp Clearspring Mirin
• 2 1⁄2 Tbsp Clearspring Brown Rice Vinegar
• 1⁄2 Tsp Maple Syrup (Or Agave Syrup)
• 1 1⁄2 Tsp Karashi (Or English Mustard)

Tools:

• Measuring Jug And Spoons Strainer
• Spatula
• Bowls
• 15cm X 15cm X H5cm Or 14cm X 19cm X H4cm Rectangular Glass/Plastic Container

Method

1. Stir gently and soak the agar in 600ml water in a small saucepan for 30 mins.

2. Soak the sea vegetables in a bowl of water until reconstituted (it will take about 3 minutes). Drain well.
3. Heat the agar in the saucepan without stirring until boiling.
4. Reduce down the heat to low then simmer, stirring occasionally until flakes fully dissolve (5-10 minutes). Leave it to cool down for 5 minutes.
5. Place the sea vegetables in a container, pour the agar liquid (strain if there are any agar flakes remaining) and set aside to cool down. After cooling, put it in the refrigerator to set firmly. (it will take about 45 minutes)
6. To make the karashi sumiso sauce, mix all the ingredients in a small bowl. Set aside.
7. Once the agar is set, use a dinner knife or spatula to remove the jelly from the container and gently place it on a chopping board. Slice it into 8 pieces then serve it with karashi sumiso sauce. Garnish with goji berries on top.

Chef

ATSUKO IKEDA

Founder of Atsuko’s Kitchen A well-established Japanese chef, cookbook author of Sushi Made Simple and Atsuko’s Japanese Kitchen and food photographer. She has been sharing her knowledge and techniques of Japanese cooking with a series of classes at Atsuko’s Kitchen in London since 2008, which introduces family favourites, alongside the art of sushi making.

Website - atsukoskitchen.com