Kanten Ponzu Gelée (寒天ポン酢ジュレ)

Ponzu (ポン酢;Japanese citrus sauce) goes amazingly well with any seafood , meats and vegetable. By arranging regular ponzu sauce to a sparkling gelée, the glittering appearance is sure to brighten your dinner table!
My favourite food pairing is with fresh oysters. Wagyu beef (fatty one!) goes very well with this kanten gelée as well. 
I usually prepare twice the amount noted below, and place half of the gelée into a glass jar, and then store it in the fridge. It lasts for 2-3 weeks to use for any future meals.  

[Ingredients]
-Kanten Powder (粉寒天) 0.5g
-Water (水) 100ml
-Lemon Juice (レモン汁) 2tbsp
-Soy Sauce (醤油) 1.5tbsp
-Mirin (みりん) 1tbsp
-Shiro Dashi/Japanese-style Stock (白だし) 1tbsp

[Instruction]
1. Boil kanten powder, mirin and water until the powder becomes completely dissolved.
2. Add soy sauce and shiro dashi.
3. Turn off the heat and add lemon juice.
4. Strain the mix (3.) and pour the mix into a container.
5. It will harden to a gel at room temperature in a hour, but you can also let it cool in the fridge.
6. Crush the gelée and enjoy it with your favourite foods.

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[作り方]

1.粉寒天、みりん、水を鍋に入れてから火にかけ、かき混ぜながら煮溶かします。
2. 粉寒天が完全に溶けたら醤油と白だしを入れます。
3. 火を止めてからレモン汁を加えましょう。
4. 濾してから容器に入れます。
5. 室温で1時間ほどでジェル状に固まりますが、冷蔵庫で冷やしても早く固まります。
6. ジュレを軽く崩してからお好みの食材にかけてお楽しみください。 

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