Milk Pudding Topped with Special Soy Sauce

This dish harmonizes the sauce made from soy sauce and the milk pudding with light taste. Enjoy the jelly-like texture similar to "kuzumochi" (arrowroot cake) topped with "mitarashi"-like syrup (sweet soy glaze). You can also dish up with “kinako” powder (soybean powder), as you like.
Cooking Time8

*Excluding the time for refregirating

Calories (1 serving)112 Calories
Sodium (1 serving)0.3 g
AuthorKAZUMI OKUDA
Ingredients
300ml Milk
1 teaspoon Sugar
2 tablespoons Water
Sauce
4 teaspoons REGULAR SOY SAUCE
2 tablespoons Sugar
1 teaspoon Honey
1 teaspoon Starch
1 tablespoon Water
*The quantity is for 3-4 cream caramel molds

PREPARATION

  1. Soften the gelatin in A by soaking in water. Put milk and sugar in a saucepan, and warm over low heat. Add the softened gelatin to the saucepan and heat until it dissolves.
  2. Pour STEP1 into cream caramel molds. Cool down to room temperature, and refrigerate.
  3. Combine the ingredients of the sauce, heat in a saucepan until thickens, and cool. Once the milk puddings harden, top with the sauce and serve.