Easy Homemade Ponzu Gelee

1. 1

   Put the water and dashi stock in a pot and bring to a boil.

2. 2

   Dissolve the gelatin in the pot.

3. 3

   Put Step 1 into a container or Tupperware.

4. 4

   Add the ponzu and mix well.

5. 5

   Let it cool and place in the refrigerator to cool until thickened.

6. 6

   Once thickened, whisk with a fork.

7. 7

   Enjoy with salad, tofu, cold shabu shabu, carpaccio, etc.

8. 8

   For a runnier version, use a lot of water.

9. 9

   In the summer, you can dissolve the gelatin at room temperature.

10. 10

    If you make a lot of dashi stock, it's easy to just take what you need..

* Per serving · 4 servings · Values may vary.

No additional tips available.