Kombu Gel

Preparation info

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By Brent Savage

Published 2010

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  • 200 g (7 oz) dried kombu, rinsed and dried
  • 20 ml (⅔ fl oz) rice vinegar
  • 4 sheets gelatine, titanium strength


Place the kombu, vinegar and 500 ml (17 fl oz/2 cups) water in a small saucepan and bring to the boil. Set aside to infuse for 1 hour. Strain, then return the liquid to the pan.

Soak the gelatine in cold water for 5 minutes or until softened. Squeeze out the excess water, add the gelatine to the pan and place over medium heat, stirring until dissolved. Pour into a 15 × 10 cm (6 × 4 inch) container and refrigerate for 2 hours or until set.

This can be made 1 day in advance. When ready to serve, remove the gel from the container and, using a sharp knife, cut into 1 cm (½ inch) cubes.