Sudachi Gel

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 215 ml (7⅔ fl oz) sudachi juice
  • 175 ml (5⅔


Pour the sudachi juice, mineral water and sugar into a saucepan and bring to a simmer over high heat. When all the sugar has dissolved, whisk in the agar and sodium citrate and bring to the boil. Boil for 30 seconds then strain into a container. Chill over iced water in the refrigerator for 3–4 hours until set.

Break up the sudachi gel with a hand-held blender. Pour into a vita-prep (or