Fermented Tomato Gel

• 250 g Fermented Tomato Water
• 5 g agar agar
• 38

In a pot, mix the fermented tomato water and agar agar together until the agar has dissolved. Bring to a boil while constantly whisking and then cook out for 3 minutes. Add the soy sauce, sugar, white wine vinegar, katsuobushi and mirin and leave to infuse for 10 minutes.

Strain through a sieve and leave to go cold and set as a hard gel, then blend into a smooth gel consistency.