I had a scallop sunomono once upon a time that had a neat variation because the chef had managed to get a bit of a gel on the dressing.
So, I found this recipe, which seemed reasonably accessible, and was wondering how I might go about making a light cold, clear gel of the dressing:
Is this a straight up “use a little bit of powdered gelatin” in the hot dressing before it cools (the recipe involves heating some ingredient together to dissolve sugar) or should I be looking at a beefier medium (like Instagel or something).
