Fresh umami tapioca pearls

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.

Recipe used in Coxinha with pink pepper & chicken skin bite