Ponzu sauce gel

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Prep Time 20

Cook Time 10

Total Time 30

Course Condiment

Cuisine Japanese

Servings 16

Ingredients

For the sauce

0.5 cup light soysauce
0.5 cup katsuobushi
2 tbsp rice vinegar
2 tbsp mirin
1/3 cup lemon or lime juice
1/6 cup orange juice

for the gel

0.7 oz (2 g) agar agar
1 cup water

Instructions

the sauce

Add all the ingredients together
Let the katsuobushi steep for several hours at room temperature
Then, separate the katsuobuki flakes from the liquids and reserve the liquid
store in the refrigerator for 1 week

the gel

Let the agar agar pieces swell in the cup cold water for about 20 minutes
When they are swollen, bring the mixture slowly to a simmer, while stirring now and then
Simmer until the agar agar pieces have been dissolved, with the pan uncovered
Then mix the remaining liquid, containing the agar (1/2 cup or so) with the ponzu sauce and let it slowly cool
It will gel up in the fridge. Store for several days.

Notes

Method: raw
Food allergy & intolerance information: none

Keyword fresh lemon or lime juice, fresh orange juice, Katsuobushi, light soysauce, ponzu sauce, ornage juice, lemon juice, soysauce, mirin, rice vinegar, rice vinegar