Soy Ponzu Jelly Sauce

Ease:
Simple
Serves:
3-4
Prep time:
65 minutes
Cook time:
5 minutes
Total time:
70 minutes
Soy Ponzu Jelly Sauce Recipe

Try this recipe to turn Japanese ponzu dressing into a thick jelly sauce. Ideal for pouring or spooning heartily over oysters, broccoli, or thinly sliced rare meats to maximise the umami flavours.

Ingredients

80ml ponzu soy sauce with yuzu

5g powder gelatine

80ml water

Categories

Key ingredients:

Sauces

Method

Dissolve the gelatine: mix 5g gelatine and 80ml water in a pot over a low heat until the gelatin is fully dissolved. Take the pot off the heat and add 80ml ponzu.

Refrigerate the sauce: pour the liquid into a wide flat tin or tray and cool in the fridge for about an hour or until it hardens.

Chop the jelly sauce: once the jelly is set, finely chop it up with a knife and serve.

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