Ponzu Gel

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 150 g ( oz) ponzu vinegar
  • 100 g (


Place all the ingredients in a small heavy-based saucepan over high heat. Bring to the boil, whisking constantly. Boil for 2 minutes and then strain through a chinois into a container. Leave to set overnight.

Put the ponzu gel into a vita-prep (or high-speed blender) and blend on high speed until smooth. Pour the mixture into a medium vacuum bag and seal in a chamber vacuum sealer on f