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  • 執筆者の写真Michie

#159 / Vegetable Terrine (vegan) / 野菜の寒天テリーヌ (ヴィーガン)


















* キャベツの葉(芯を取り除く) 2枚

* オクラ(ヘタを落とす) 8本

* インゲン(上下を小さく切る) 8本

* ニンジン(縦1cm幅棒状) 1本

* ズッキーニ(縦1cm幅スライス) 1/2本

* 赤パプリカ 1個

* 黄パプリカ 1個

* ナス 1本

* 昆布 5cm角

* 水 500cc

* 粉寒天 小1/2弱

* 塩 少々


1. 500ccの水に昆布をつけて冷蔵庫に一晩おき、昆布水を作っておく。

2. パプリカは種とヘタを取り、ナスは皮にナイフやフォークで穴を何箇所か開ける。グリルで真っ黒になるまで焼き、焼けたらボールに取り出して蓋をし、粗熱がとれたら皮を剥く。

3. 鍋に昆布水500ccを煮立て、キャベツ、オクラ、インゲン、ニンジン、ズッキーニをそれぞれ茹でる。

4. 残った昆布水から昆布を取り出し、200ccを鍋に戻し(足りない場合は水を足す)、しっかり粗熱をとる。

5. 鍋に粉寒天をふりいれ、混ぜながら再度火にかけ、沸いたら1分煮る。

6. パウンド型にアルミホイルをしきつめ、キャベツを型にそってしきつめる。

7. 残りの野菜を順に入れ、寒天液をあふれない量だけ少しずつ流し、キャベツで蓋をし、ホイルでしっかり包む。

8. 冷蔵庫でしっかり冷やし固める。

9. ホイルごとカットして皿に盛り付け、ホイルをとりのぞき、塩を少々ふる。


This terrine may look difficult to prepare, but it only takes a little time to prepare the vegetables, and the rest is very simple and gorgeous.

It is luxurious to taste many kinds of vegetables while enjoying them one by one with both the eyes and the tongue.

It is a dish that makes you feel how wonderful the earth and the land are.

Simply boil or grill vegetables in kombu water without oil or other seasonings.

Try it simply with a sprinkle of salt.

You will feel fully the happy taste of vegetables.

Any vegetables can be used, but raw vegetables tend to water and fall apart, so it is better to heat them before using them.

If you prepare the vegetables according to the length of the mold, it will be easier to fill the mold and the finished product will be beautiful.

(See the video for vegetable preparation.)

I prepare the agar liquid to stick the vegetables together a bit, and the amount of the liquid you use depends on the size of mold. It will remain some if you use the same size of the mold I use.

This vegetable terrine is sure to bring cheers when served for your guests.

Please give it a try!


Ingredients (8*18*6cm cake mold)

* 2 cabbage leaves (core removed)

* 8 okra, okra head removed

* 8 green beans (cut top and bottom)

* 1 carrot (cut into 1 cm long and wide sticks)

* 1/2 zucchini (sliced 1 cm lengthwise)

* 1 red bell pepper

* 1 yellow bell pepper

* 1 eggplant

* 5 cm square of kombu (kelp)

* 500cc water

* 1/2 tsp agar agar powder

* A pinch of salt


1. Line the mold with aluminum foil.

2. Make kombu water by soaking kombu in 500 cc of water overnight in the fridge.

3. Remove seeds and head from bell peppers. Pierce eggplant skin with a knife or fork in several places. Grill them until blackened, remove from heat and peel off the skin.

4. Cook each cabbage, okra, green beans, carrots, and zucchini in 500 cc of kombu water in a pot.

5. Remove from heat, take out the kelp from the pot, strain the liquid, and let cool down.

6. Return 200 cc of the liquid to the pot (add more water if necessary).

7. Sprinkle agar agar powder into the pot and stir well. Heat again, bring to a boil, and simmer for 1 minute while stirring constantly.

8. Line the cabbage along the mold.

9. Set the remaining vegetables into the mold, pour in the agar agar mixture a little at a time (we don't use all of the agar mixture), cover with the cabbage, and wrap tightly in foil.

10. Refrigerate well until firm.

11. Remove the foil, cut the terrine, and sprinkle a little salt.


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