Easy Homemade Ponzu Gelee

• 50 ml Ponzu soy sauce
• 120 ml Water
• 1/2 tsp Dashi stock
• 3 grams Gelatin

1. Put the water and dashi stock in a pot and bring to a boil.
2. Dissolve the gelatin in the pot.
3. Put Step 1 into a container or Tupperware.
4. Add the ponzu and mix well.
5. Let it cool and place in the refrigerator to cool until thickened.
6. Once thickened, whisk with a fork.
7. Enjoy with salad, tofu, cold shabu shabu, carpaccio, etc.
8. For a runnier version, use a lot of water.
9. In the summer, you can dissolve the gelatin at room temperature.
10. If you make a lot of dashi stock, it's easy to just take what you need..

soy sauce, water, stock, gelatin

Taken from cookpad.com/us/recipes/156241-easy-homemade-ponzu-gelee (may not work)