Ponzu Gel

• 180 g white soy
• 100 g sea buckthorn juice
• 80 g</

In a large pan, combine the white soy, sea buckthorn juice, apple juice, mirin and sugar. Bring to the boil and then add the katsuobushi and leave to infuse for 20 minutes off the heat.

Strain and measure 400g into a medium pot. Add the agar and bring to a boil, constantly whisking for 2 to 3 minutes. Pour into a tray to set.

Once cool, it should be quite a firm jelly. Chop it u