50 grams | tapioca pearls |
50 grams | ponzu |
50 grams | sambaizu |
20 grams | soy sauce |
100 grams | 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.
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