Yuzu Ponzu Gel
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About This Recipe
A light and refreshing ponzu gel with a distinct yuzu flavour. Depending upon what you are going to use it for it can be set harder for use as a decorative feature or as a softer jelly if you want to pour it over vegetables etc.
Ingredients
- 2 g Agar powder (see notes if softer jelly required)
- 2 Tbsp Rice wine vinegar
- 2 Tbsp Soy sauce
- 2 Tbsp Mirin
- Generous pinch Salt
- 1/4 tsp Sugar
- 100 ml Water
- 1/2 Tbsp Yuzu or Lemon juice (see notes)
Instructions
- 1
Put all the ingredients (except the agar and yuzu juice) into a small pot over medium heat
Add the agar by sprinkling it over the mixture whilst stirring with a whisk. Make sure there are no lumps.
Raise the heat and bring the mixture to a boil for 1 minute to activate the agar.
Take the pot off the stove and mix in the yuzu or lemon juice whichever you have chosen to use.
- 2
Wet your mold (see notes) and pour in the hot mixture and leave on the bench till set. Cover with wrap once set and place in fridge till you are ready to use it.
Once set the gel can be cut into cubes or strips etc to suit your further use.
If you used less agar to make a softer jelly then stir the set gel till it can be poured.
Notes
Agar powder is readily available from Asian grocery shops but different brands do differ in strength. If the gel is too hard or too soft then adjust slightly the amount of agar next time. I use the Japanese "Ina" brand which comes in convenient 4 g packets.
If you want a pourable jelly like sauce you will need to adjust down the amount of agar used.
Yuzu juice can be obtained from Asian grocery stores or if you cannot get it in your area it can be replaced with lemon juice. I prefer yuzu juice for it's distinctive taste. I use Kochi Fresh Yuzu juice and in season Yuzu fruit is available fresh in limited quantities in Australia.
Any small glass, metal or plastic container can be used. I use a stainless steel yokan mold I purchased in Japan. These are available online if you want to get one.