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.
PREPARATION
- 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.
- Pour STEP1 into cream caramel molds. Cool down to room temperature, and refrigerate.
- 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.
| Cooking Time | 8 mins *Excluding the time for refregirating |
|---|---|
| Calories (1 serving) | 112 Calories |
| Sodium (1 serving) | 0.3 g |
| Author | KAZUMI OKUDA |
Ingredients
300ml Milk
1 teaspoon Sugar
Ａ
5g Gelatin
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
- 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.
- Pour STEP1 into cream caramel molds. Cool down to room temperature, and refrigerate.
- 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.
