Soy and Wasabi Jelly

• 125 ml (4 fl oz) ichiban dashi or water
• ½ teaspoon

Pour the ichiban dashi into a heavy-based saucepan and bring to a simmer. Add the wasabi, cover, and leave to infuse for 5 minutes. Pass the dashi mixture through a fine chinois and then season with the soy and mirin.

Spray a 24 x 18 x 2 cm (9½ x 7 x ¾