White Soy and Dashi Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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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 (