Sudachi Fluid Gel

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Sudachi Fluid Gel

Fluid gels are a modernist “sauce” component for dishes with a different texture & look. They’re made by combining a gelling agent (in this case, Gellan), with a flavorful liquid, then typically letting the gel set & blending it until smooth.

  • 200 ml Sudachi Juice
  • 10 g Sugar
  • 1.5 g Salt
  • 0.4 g Low Acyl Gellan Gum



Place all ingredients in to a sauce pot except for the gellan and bring to a simmer over medium heat until all the solids have dissolved.

Place all the ingredients in a blender and create a vortex, sprinkle in the gellan and continue to blend for 1 minute (the gel may begin to set, that’s ok).

Pour in to shallow pan and place in the fridge to set.

Once set remove from the pan and place back in the blender to puree, once smooth run through a chinois using a rubber spatula and onto a sheet of plastic wrap. Place in a shallow container.

Optional: For a clearer gel, place the container in a chamber vacuum machine (uncovered) and run the system to remove excess air bubbles.

Wrap the gel in the plastic wrap to make a “ball” and poke a small hole for easy transfer to a squeeze bottle.

Recipe by Jake Vorono

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