Cheng Can Cook: Tosazu Jelly with Amaebi Recipe ★★★

Michelin-Worthy Recipe. Amazing taste. Adds texture to your appetizer. Recipe below.

Ingredients: (petite portion)
50 mL Water
20 mL Rice Vinegar
10 g Sugar
A few drops of Soy Sauce
A few drops of Mirin
1 cm Kombu (Kelp)
1 g Katsobushi (Bonito Flakes)

1 g Gelatine Powder (I think can be less)
4 mL Water

Sashimi (I used Amaebi)

Instructions:
1. Remove white dust from Kombu with paper towel with sake.
2. Heat up 50 mL Water, Rice Vinegar, Sugar, Soy Sauce, Mirin, and Kombu in medium low heat. When liquid becomes warm, add in Bonito Flakes. Simmer.
3. Soak Gelatine Powder in 20 mL of water until combined. Add to pot and mix thoroughly.
4. Pour jelly liquid in container, cool, and put in fridge until jelly sets. (~1 hour)
5. Crush jelly with spoon.
6. Add Tosazu Jelly to your favorite Sashimi and garnish. (I used chopped dried Shiso Leaf & Chopped Takuan for garnish)