Making Agar-Agar Broth Or Water

Let's Cook

1. Step 1.

   In a medium pot (for broth) or small pot (for water) over high heat, bring the liquid to a boil. Reduce the heat to a light simmer, add the agar-agar powder (2½ teaspoons for broth, ½ teaspoon for water), and whisk continuously for 1 to 3 minutes until fully dissolved. If using agar-agar sticks, chop them first and cook 1–2 minutes longer.

2. Step 2.

   Strain the broth or water through a fine-mesh sieve into a 9-by-13-inch pan (for broth) or an 8-inch-square pan (for water), or a similarly sized heatproof dish. Cool at room temperature for 15 to 20 minutes until partially set, then transfer to the refrigerator, uncovered, to chill until fully set: 20 to 30 minutes for broth, 10 to 15 minutes for water.

3. Step 3.

   Remove the fully set gel from the refrigerator. Using a thin butter knife, slice the gel into thin strips in one direction, then turn the pan 90 degrees and slice again to create tiny cubes about ⅛ inch. Return the cubes to the refrigerator, uncovered, for up to 2 hours, or tightly cover and refrigerate for up to 2 days. Do not freeze unless already formed into dumplings.