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Classic
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page 102
of dried mushrooms (first washed and soaked). Boil in a small quantity of water,
and when tender, strain. Add the mirin sauce, previously boiled for fifteen
minutes. Wash half a pound of dry seaweed jelly, and soak in water for two
hours. Take out, and squeeze dry. Break in small pieces, and throw in pan with a
quart of water. Boil and dissolve. Strain into another saucepan. Add half a
cupful of sugar and a tablespoonful of syou sauce. With this mix the fish and
vegetables, and stir thoroughly. Transfer to lacquered or smooth wooden box, and
let it set. When it is firm, cut in desired small shapes. Properly prepared,
this is really delicious. It should be made the day before it is to be served,
as of course it is eaten cold.
RINGO-KAN
(Apple jelly, Japanese Style)
One half pound of seaweed jelly; three quarters pound of sugar; two big, tart
apples; two tablespoonfuls of kudzu starch.
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