Karefish Nigore (Sole Jelly)

Ingredients

• 1 medium sole
• 1 cupful mirin sauce
• 2 carrots
• 1/4 pound dried mushrooms
• 1/2 pound Kanton (dried seaweed jelly)
• 1 pinch salt
• 1 quart water
• 1/2 cupful sugar
• 1 tablespoonful syou sauce

Instructions

1. Cut away the head of the sole, thoroughly clean and scale it.
2. Cut the sole into fillets or slices, removing the small bones.
3. Place one cupful of mirin sauce and a pinch of salt in a pot and boil for only a few minutes.
4. Chop two carrots and about a quarter pound of dried mushrooms (first washed and soaked) into small pieces.
5. Boil the chopped carrots and mushrooms in a small quantity of water until tender, then strain.
6. Add the previously boiled mirin sauce to the strained vegetables and mix well.
7. Wash half a pound of dry seaweed jelly and soak in water for two hours.
8. Remove the soaked seaweed jelly and squeeze dry, then break into small pieces.
9. Place the seaweed pieces in a pan with a quart of water, boil and dissolve completely.
10. Strain the dissolved seaweed liquid into another saucepan.
11. Add half a cupful of sugar and a tablespoonful of syou sauce to the strained seaweed liquid.
12. Mix the fish and vegetables with the seaweed liquid, stirring thoroughly.
13. Transfer the mixture to a lacquered or smooth wooden box and let it set.
14. Once firm, cut into desired small shapes and serve cold.