200 gr soy sauce
300 gr mineral water
5 gr Kuzu
1. Mix all the ingredients cold with a whisk to dissolve the Kuzu.
2. Let stand 10 minutes.
3. Cook over medium heat, stirring continuously, until thickened and Kuzu gelatinizes.
4. Lay finely on a Teflon for dehydrator. Dry for 8 hours in Excalibur or DryCook.
5. Break with your hands into irregular pieces of the desired size.
6. Fry at 180ºC, completely submerging the crispiness with the help of tongs. Drain the fat well and let it dry until served..