Recipe by: Naoko Hama
Source: Inspired by an online recipe of the site Cookpad
Serves: Makes a 7x11x6cm Cake Tin (8 Slices)


  • 2 Eggplants
  • A): – 200ml Dashi Stock (Kobu and Bonito)
    – ½ tsp. Salt
    – ½ tsp. Mirin (Sweet Sake)
    – 1 tsp. Soy Sauce
  • 5-6 Ladyfingers
  • 5 cm Nagaimo (Chinese Yam)
  • 1 Myoga (Japanese Ginger)
    shred in Julienne strips and soak in water for a while
  • Sweet Pickled Ginger, in Julienne strips or normal fresh Ginger
  • B): – 450 ml Dashi Stock(Kobu and Bonito)
    – ½ tsp. Salt
    – 1 tsp. Mirin (Sweet Sake)
    – 1 tsp. Soy Sauce
  • 4gr Agar Powder
  • Wasabi Mayonnaise (optional)


  • Bring A) to a boil and set aside. Make a few cuts in the eggplant with the tip of a knife lengthwise. Deep fry the eggplant until slightly soft. When done,  dip it in ice water and peel the skin. Put it in the seasoned stock and leave it aside for 1 hour or more. (You can prepare this one day in advance) Peel and cut the Nagaimo into sticks and put it in the same seasoned stock.
  • Put B) and agar in a saucepan, put it over moderate heat and stir occasionally to dissolve the agar. Let it boil for a few minutes and turn the heat off.  Set aside to cool a little.
  • Prepare other vegetable and herbs. Blanch the ladyfingers and pick them a few times with a toothpick to let the taste absorb in.
  • Place 1) and 2) in a cake tin lined with cling wrap. Gently pour 2) in and refrigerate 1 hour or until fully set.
  • Slice and serve with wasabi mayonnaise.

Download PDF version here: Japanese Vegetable Jelly Loaf Naoko Hama