Japanese-style Kanten-yose Aspic with Dashi and Vegetable

This kanten-yose aspic can be served as a Japanese-style appetizer or salad.
Kanten agar is a traditional Japanese dried food. It is made from tengusa seaweed and easy to cook.
Unlike animal-base gelatin, kanten agar is seaweed-base, so it is very healthy. It can be used for fruit jelly.

At first, prepare 3cups ichiban dashi with 3 and 1/2cups water, katsuobushi and kombu.
Cut the tomatoes and quail eggs into halves. Cut the cucumber, avocado, carrot and onion into cubes. Stir-fry the onion and carrot with olive oil in a frying pan until tender, then season with salt and pepper to taste.
Place the kanten agar and 500cc water into a pan. Simmer and stir until the kanten agar is completely dissolved. Add the 3 cups ichiban dashi to stir well to make a Japanese-style aspic.
Arrange the fresh and stir-fried vegetables and quail eggs in a mold such as a terrine or loaf pan.
Pour the aspic to fill the mold. Keep it refrigerated until thoroughly set. Slice before serving.

cherry tomatoes 3
avocado 1
cucumber 1/2
3 quail eggs or 1 chicken egg, boiled.
Olive oil
kanten agar 10g
water for kanten agar 500cc
ichiban dashi, the first prepared dashi 3 cups
water for ichiban dashi 3 and 1/2cups
Recipes that use your soup Yagicho is recommended