In-house Caviar
In-house Caviar
Ingredients
- 1/2 cup Kikkoman soy sauce
- 1/2 cup water
- 1/4 teaspoon agar-agar
- 2 cups vegetable oil, super chilled
- 2 cups cold water, for washing
Instructions
- 1
In a mixing bowl, combine the Kikkoman soy sauce and 1/2 cup of water. Add the agar-agar and whisk thoroughly until the agar-agar is fully incorporated and there are no lumps.
⏱️ 3 min
- 2
Pour the mixture into a small saucepan. Bring to a gentle boil over medium heat, stirring constantly, until the mixture slightly thickens. This should take about 2-3 minutes. Remove from heat immediately.
⏱️ 5 min
- 3
Carefully transfer the slightly thickened mixture into a piping bag or a squeezy bottle that has a very small opening. If using a piping bag, you may need to snip a tiny corner off the tip.
⏱️ 2 min
- 4
Hold the piping bag or squeezy bottle above a bowl filled with super chilled vegetable oil. Slowly and steadily drip the soy sauce mixture into the cold oil. The mixture will form small spherical 'caviar' pearls as it drops and solidifies in the cold oil. Continue until all the mixture has been used.
⏱️ 5 min
- 5
Allow the 'caviar' pearls to rest in the chilled oil for at least 10 minutes to fully set.
⏱️ 10 min
- 6
Place a fine-mesh strainer over another bowl. Carefully pour the oil and 'caviar' pearls into the strainer to separate the pearls from the oil. Discard the oil or reserve for other uses.
⏱️ 1 min
- 7
Rinse the strained 'caviar' pearls gently under cold running water or by submerging them in a bowl of cold water and then straining again. This will remove any residual oil and improve their texture. Repeat if necessary.
⏱️ 2 min
- 8
The 'In-house Caviar' is now ready to use as a garnish for sushi, appetizers, or other dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
In-house Caviar
- 1/2 cup Kikkoman soy sauce
- 1/2 cup water
- 1/4 teaspoon agar-agar
- 2 cups vegetable oil, super chilled
- 2 cups cold water, for washing
Instructions
- 1
In a mixing bowl, combine the Kikkoman soy sauce and 1/2 cup of water. Add the agar-agar and whisk thoroughly until the agar-agar is fully incorporated and there are no lumps.
⏱️ 3 min - 2
Pour the mixture into a small saucepan. Bring to a gentle boil over medium heat, stirring constantly, until the mixture slightly thickens. This should take about 2-3 minutes. Remove from heat immediately.
⏱️ 5 min - 3
Carefully transfer the slightly thickened mixture into a piping bag or a squeezy bottle that has a very small opening. If using a piping bag, you may need to snip a tiny corner off the tip.
⏱️ 2 min - 4
Hold the piping bag or squeezy bottle above a bowl filled with super chilled vegetable oil. Slowly and steadily drip the soy sauce mixture into the cold oil. The mixture will form small spherical 'caviar' pearls as it drops and solidifies in the cold oil. Continue until all the mixture has been used.
⏱️ 5 min - 5
Allow the 'caviar' pearls to rest in the chilled oil for at least 10 minutes to fully set.
⏱️ 10 min - 6
Place a fine-mesh strainer over another bowl. Carefully pour the oil and 'caviar' pearls into the strainer to separate the pearls from the oil. Discard the oil or reserve for other uses.
⏱️ 1 min - 7
Rinse the strained 'caviar' pearls gently under cold running water or by submerging them in a bowl of cold water and then straining again. This will remove any residual oil and improve their texture. Repeat if necessary.
⏱️ 2 min - 8
The 'In-house Caviar' is now ready to use as a garnish for sushi, appetizers, or other dishes.
⏱️ 2 min