Chubby Hubby - Dashi-soy jelly, a super fun way to dress dishes
I’ve previously mentioned my obsession with the Sepia Cookbook by Martin Benn. Of all the cookbooks I’ve purchased...
Ingredients
- 125 ml (4 oz) dashi
- 1/2 teaspoon freshly grated wasabi
- 20g (3/4 oz) soy sauce
- 5g (1/8 oz) mirin
- 0.75g (3/100 oz) gold strength gelatine leaves
- 0.85g (3/100 oz) agar powder
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