Sprinkle the gelatin over 1tbsp water in a small bowl.
Heat (1), soy milk and sugar in a pot. Stir well to dissolve and let it cool.
Pour (2) into two glasses. Put them in the fridge until firm for at least 3 hours or until set.
Bring (A) to a boil in another pot and cook until the sauce thickens. Remove from heat and let it cool.
Pour (4) over (3) and top with walnuts.
Dashi Soy Sauce 200㎖
Less Sodium Dashi Soy Sauce 200㎖
Salmon Dashi Soy Sauce
Vegan Dashi Soy Sauce
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Classic Dashi Soy Sauce
Salad Dressing
Ponzu Soy Sauce
Dashi Ponzu Soy Sauce
Teriyaki Soy Sauce
Nizakana Soy Sauce
Dashi Soup Base
Soup Base
Sashimi Soy Sauce
Soy Sauce
Usukuchi Soy Sauce
Udon Soup Base
Soba Soup Base
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Shellfish Soup Base
Chili Dashi Soy Sauce
Iriko Dashi Vinegar
Dashi Chuno Sauce 200㎖
HL Dashi Soy Sauce
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