July's Weekend Dish: Soy Milk Jelly Topped with Eel

Niigata is currently in the middle of the rainy season!

The days continue to be damp and humid, and the heat and humidity make it difficult to breathe.
Some of you may be feeling a little tired.

This month's NST Smile Stadium "Weekend Dish"
The segment will air on July 8th.
This message is from Harashin Civic Core store!

This time, we'll introduce "Soy Milk Jelly Topped with Eel," using seasonal eel to help you beat the heat and fatigue!

<Ingredients/For 2 people>
Grilled eel: 1/2 piece
・Okra: 2 pieces
• Soy milk: 1 cup
White dashi: 1 tablespoon
- Alcohol (Ginjo slim bottle can): 1 tablespoon
• Powdered gelatin: 5g
- Eel sauce (attached): a small amount
Balsamic vinegar: a small amount
Salt: a pinch

<How to make>
① Soak the gelatin in water (1 tablespoon) and dissolve it in a microwave or over a double boiler.

② Mix together soy milk, white dashi, sake (ginjo slim bottle can), salt, and ①.
Pour into a container and chill in the refrigerator for about an hour until set.

③ Boil the okra in salted water and slice it.

④ Mix together the eel cut into 1 cm cubes, ③, the sauce, and balsamic vinegar.
Place it on top of the solidified ②.

And that's it!

The perfect pairing is "Yoshinogawa Ginjo Slim Bottle Can".

Rich jelly topped with eel and okra.
These chilled appetizers are visually refreshing,
It pairs well with the crisp, clean taste of the ginjo sake in a slim bottle can.

Also, this ginjo bottle can is easy to carry,
Perfect for outdoor events like trips, BBQs, and fireworks!

Enjoy delicious drinks and delicious food!

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin Civic Core Storeflyer,
Alternatively, you can watch Smile Stadium, which airs on NST from 18:00.
The "Weekend Dish" segmentCheck it out!