Ichiban Dashi Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Pour the ichiban dashi into a small saucepan and add the soy, shiro dashi and mirin. Whisk in the agar. Bring the mixture to a simmer and cook for 20 seconds. Remove from the heat and leave to cool slightly. Soak the gelatine in iced water to hydrate. Squeeze out the excess water and then add the gelatine to the pan and mix well to combine.

Clean and dry three