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Add the konnyaku powder to the pot and whisk constantly with a hand whisk until the mixture comes to a boil.
Remove the pot from the heat, but keep stirring for another 3-5 minutes to ensure the powder fully dissolves and thickens slightly.
Carefully pour the warm yuzu liquid into an 11-inch square tray. Let it cool down to room temperature on the counter.
Once cooled, transfer the tray to the refrigerator for at least 2 hours, or until the jelly is completely set and firm. When you're ready to serve, cut the chilled yuzu jelly into cubes and place them into individual serving glasses.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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