Fresh umami tapioca pearls
- 50 g tapioca pearls
- 50 g ponzu
- 50 g sambaizu
- 20 g soy sauce
- 100 g chicken stock
First boil the tapioca pearls in some salted water for 10 minutes. Be sure it’s a soft boil, otherwise the pearls might break.
Then drain the water and transfer the pearls into a bowl. Directly add the ponzu, the sambaizu, the soy sauce and the chicken stock.
Then gently mix it and let it set in your fridge for a couple of hours. The pearls will soak up a lot of the marinade and have a beautiful rich and fresh flavor.
