Cold tomato and kelp jelly
冷製昆布だしトマトジェリー

Ingredients (1 Serving)
A
・40g…NINBEN “Kombu dashi”
・3.5g…Gelatin (*0.35g…Agar)
・15g…Lemon or yuzu juice
・200ml…Water
・6g…Honey (*6g…Agave syrup)
・2g…Soy sauce
・60g・・・Tomato (cut into small pieces)
・Topping…Shiso leaf, sesame, green onion
Method
Boil water and melt gelatin(*agar).
Mix well all A ingredients in a bowl and let it set in the fridge.
Place 2 over salad, pasta, soba, whatever you like.
Put tomato and your favorite topping.
Memo
This kelp jelly is good for pasta and salad!