Soy and Wasabi Jelly

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Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

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  • 275 ml (9ā…” fl oz) ichiban dashi
  • 50 ml (1ā…” fl oz) tosa soy sauce
  • 50 ml (1ā…” fl oz) mirin
  • 1 teaspoon shiro dashi
  • 1 g (Ā½5 oz) agar powder
  • 3 g (1/10 oz) iota
  • freshly grated Tasmanian wasabi, to taste


Mix together the ichiban dashi, soy, mirin and shiro dashi, and then pour into a small saucepan. Add the agar and iota and whisk together lightly. Place the pan over high heat and bring to the boil, whisking constantly. When the mixture is boiling, pour into a container and leave to cool. Refrigerate for about 4 hours, until set.

Remove the jelly from the fridge and spoon into a bowl. Add the wasabi to the jelly, to taste, and whisk to combine. Refrigerate again until required.

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