Gastronomixs

Soy sauce and citrus gel

This gel has a soft and delicate structure yet powerful flavour. It creates an incredible combination with the different types of citrus zest!

Makes 450g.

Soy sauce and citrus gel

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Ingredients

300

ml

Japanese soy sauce

50

g

sake

50

g

juice from pickled sushi ginger

50

g

ginger syrup

1

tbsp

zest of yuzu

1

tbsp

zest of a lime, tangerine, and lemon

5

g

agar agar

Preparation method

  • Bring all the ingredients to the boil and skim off any foam.
  • Leave to set completely in the refrigerator.
  • Break or cut into pieces and mix in the blender until completely smooth.
  • Transfer the gel to a piping bag with a smooth nozzle and keep in the refrigerator.

Serving suggestions

  • As a component in an amuse-bouche or cold starter with mackerel, kohlrabi, and fennel.
  • Serve with sashimi or sushi.
  • Delicious with tuna or beef tataki.

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