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Duration:
35 mins
Servings:
100 grams
Level:
Advanced
Turn a simple condiment into an elegant garnish with this soy sauce oil spherification technique. Using cold oil and a touch of creativity, you’ll transform soy sauce into delicate pearls that add both flavor and visual appeal to any dish.
Oil spherification is a playful and visually striking technique that blends science with artistry. The result is a garnish that elevates presentation and taste—tiny spheres that pop with concentrated flavor. Whether made with soy sauce, balsamic, or fruit purée, these pearls add a refined, modernist touch that’s sure to impress guests and ignite curiosity at the table.
Part 1:
Soy Spherification
Step 1
In a deli container, add 300 grams of oil and place it in the freezer for 30 minutes. Reserve cold until use.
Step 2
In a saucepan, add the soy sauce and the agar. Blend with a hand blender until agar is dissolved.
Step 3
Once agar is dissolved, start heating up the pan and whisk constantly as it is heating. Bring the mix to a boil and keep stirring for about 30 more seconds after boiling.
Once boiled, allow mixture to cool down to 50–55°C (120–130°F).
Step 4
Fill a culinary syringe with the soy sauce and agar mixture.
Step 5
In the previous cold oil container, begin to drop the soy sauce mixture drop by drop and move the syringe constantly around the surface. (Note: Place the syringe at least 10 centimeters above the oil surface).
Step 6
Strain the spheres with a fine mesh strainer. Leave in the strainer for about 2 minutes to drain any excess oil from the spheres.
Step 7
Always rinse spheres in water before serving.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
