top of page

透明な醤油ジュレのカルパッチョ/Carpaccio and Clear Soy Sauce Jelly


2人前:2 servings


透明醤油/Clear soy sauce

材料 Ingredients


  • 透明醤油・・・・・・・・・・・50ml

  • ゼラチン・・・・・・・・・・・1g

  • 水・・・・・・・・・・・・・・40ml

  • 水(ゼラチンをふやかす用)・・10ml

  • だし(昆布がおすすめ)・・・・少々

  • みりん・・・・・・・・・・・・25ml


  • 鯛(刺身用)・・・・・・・・・100g

  • ベビーリーフ・・・・・・・・・適量

  • レモン・・・・・・・・・・・・適量


●Clear soy sauce-50ml



●Water (to soften gelatin) - 10ml

●Dashi (kelp is recommended)-a little

●Mirin- 25ml


●Sea bream (for sashimi)-100g

●Baby leaf-ample amount

●Lemon-a little bit of lemon

作り方 Preparation


Step ①


Step ②

①に透明醤油をいれる。 粗熱が取れたら固まるまで冷蔵庫で冷やす。


Step ③


Step ④



1) Blanch gelatin in water.Put water, soup stock and mirin in a pot and bring to a boil.

2) Add soy sauce to ①.Remove from heat and refrigerate until hardened.


3)Cut sea bream into thin slices and arrange on a plate. Tear the baby leaf into small pieces and place in the center of the plate. 4)When the julée has hardened, break it up with a fork and place on top of the sashimi.


bottom of page