Put the water and dashi stock in a pot and bring to a boil. Dissolve the gelatin in the pot.
Put Step 1 into a container or Tupperware. Add the ponzu and mix well.
Let it cool and place in the refrigerator to cool until thickened. Once thickened, whisk with a fork.
Enjoy with salad, tofu, cold shabu shabu, carpaccio, etc.
For a runnier version, use a lot of water. In the summer, you can dissolve the gelatin at room temperature.
If you make a lot of dashi stock, it's easy to just take what you need. Recipe ID: 2072048.
Story Behind this Recipe
Ponzu gelée has been quite popular recently, so I came up with this recipe.
I used the kind of gelatin that doesn't require soaking in water. If you make this in the microwave, put all the ingredients except for the ponzu in a heatproof container, mix, and heat for 50 seconds - 1 minute. Add the ponzu and mix. After that, the instructions are the same. Adjust the amount of gelatin to your desired texture.