Vegetable Jelly with Peanut Creme

Vegetable Jelly with Peanut Creme

Mixed vegetables in a tasty broth lightly set with gelatine and served with a nutty creamy sauce. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves10
  • Preparation Time6 hours
  • Cooking Time1 hour

Nutrition per serving

  • Energy76 Kcals
  • Protein3.9g
  • Carbohydrates5.5g
  • Fat3.7g


For the vegetable broth:

  • 5 dried tomatoes
  • 2-3 dried shiitake mushrooms
  • 1 sheet of dried kombu (10 x 10 cm)
  • 1 small piece of ginger
  • 120g mushrooms
  • 100g onions
  • 40g leeks
  • 20g celery

For the jelly:

  • 3-4 baby corns
  • 3-4 okras
  • Salt
  • 1/2 yellow bell pepper
  • 2 tomatoes
  • 10g instant gelatine powder
  • 1 tsp sugar
  • 1-2 tbsp Kikkoman naturally brewed soy sauce

For the peanut creme:

  • 4 tsp peanut butter
  • 2 tsp peanut paste (or peanut butter)
  • 1 tsp dairy cream


To make the vegetable broth, place the tomatoes, shiitake mushrooms and kombu in 1.2 litres of water and leave to steep for approx 2-3 hours.

Trim the mushrooms. Peel the ginger, onions, leek and celery and cut into thin slices. Bring the broth to the boil and skim off any foam. Add the vegetables and continue simmering at a low heat for another 45 minutes or so. Pour the broth through a fine sieve and place aside. Wash the shiitake mushrooms. Squeeze the excess liquid out of the mushrooms and the dried tomatoes. Then dice finely.

To make the vegetable jelly, blanch the baby corns and the okra in salted water separately. Dab dry and cut into 5 mm thick slices. Cut crosses into the tomatoes, pour boiling water over them. When the skins start to come away, peel and halve the tomatoes, remove the tops and seeds, and dice the flesh finely. Place the pepper, skin side up, on a baking tray lined with baking paper. Grill for approx 4-5 minutes, then plunge into iced water. Peel off the skin and dice. Set 350 ml of the broth aside. Put the mushrooms, baby corn, okra, pepper, dried and fresh tomatoes in the remaining cooled broth and marinate in the fridge for approx 30-40 minutes.

Bring 300 ml of the broth you have set aside to the boil, stir in the gelatine and season with sugar and Kikkoman soy sauce. Drain the marinated vegetables, dab dry and arrange in 10 small glasses or jars. Pour the jelly mix over them and chill for approx 2 hours.

To make the peanut creme, combine the peanut butter, peanut paste, dairy cream and the rest of the broth. Serve the vegetable jellies with peanut creme and garnish with chervil if you like.

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