White Soy and Dashi Jelly

• 630 ml (21½ fl oz) ichiban dashi, freshly made
• 115 g (

Pour the still-warm ichiban dashi into a bowl and season with the soy, shiro dashi and kelp extract. Soak the gelatine in iced water to hydrate and then squeeze out the excess water. Stir the gelatine into the dashi to dissolve. Strain the dashi through a chinois and pour into a 29 x 19 x 4 cm (