Chilled salad aspic sarada kanten

The unusual combination of salad in a jelly form makes it perfect to pack in a bento box or serve as an appetiser. 

Serves 4

• Cabbage 70 g (2 1/2 oz), shredded 
• Carrot 25 g (1 oz), peeled and cut into thin strips 
• Japanese cucumber 1, cut into thin strips 
• Hard-boiled eggs 2 
• Japanese mayonnaise 2 Tbsp 
• Canned mandarin oranges 1/3 can (from 312 g / 11 oz can), membranes removed 
• Japanese agar-agar powder (kanten) 1 packet, about 4 g ( 1/10 oz) 
• Sugar 100 g (3 1/2 oz) 
• Water 250 ml (8 fl oz / 1 cup) 
• Shisho leaves to garnish

1. Soak cabbage, carrot and cucumber in iced water to prevent them from getting soggy.
2. Shell eggs and separate egg whites from the yolks. Roughly chop egg whites and pass egg yolks through a fi ne sieve to make a smooth paste.
3. Combine cabbage, carrot, cucumber, egg whites and mandarin oranges in a large bowl. Add mayonnaise and stir well to combine. 
4. In a pot, add water and Japanese agar-agar powder and bring to the boil. Stir well. Add sugar and stir to dissolve. Leave to cool. 
5. Pour agar-agar into the vegetable mixture and mix gently. Pour this into a wet jelly mould and leave in the refrigerator for at least 1 hour.
6. To serve, carefully remove aspic from mould and cut into wedges. Garnish with egg yolks and shisho leaves.