Soy Sauce Pearls (Easy Food Science Hack)
What are Soy Sauce Pearls?
Soy sauce pearls are a fun and easy way to boost the flavor and texture of your meals. Made using the simple technique of spherification, these tiny spheres pack a burst of savory soy sauce in every bite.
While soy sauce has centuries of history in Asian cuisine, transforming it into pearls blends tradition with modern food science, inspired by molecular gastronomy. They’re perfect for topping sushi, tofu, rice bowls or just about any dish that could use a little extra umami. It’s an easy way to bring a bit of culinary science into your kitchen and elevate everyday cooking with a show-stopping garnish.
Ingredients you’ll need to make Soy Sauce Pearls + Substitutions
- Olive Oil: Acts as the cold medium for forming pearls. Neutral oils like vegetable oil also work.
- Soy Sauce: Delivers the signature umami flavor. Use tamari for a gluten-free option. You can use most other liquids like vinegars or fruit juices to make pearls, but the required ratio of agar agar will vary. The more acidic the liquid, the more agar agar you will need.
- Agar Agar: A naturally vegan gelling agent derived from seaweed that’s easy to use.
How to Make Soy Sauce Pearls (Step-by-Step)
Chill the Oil. Pour the olive oil into a glass and place it in the freezer for 30 minutes.
Prepare the Soy Sauce Mixture. When the oil has around 5 minutes left, add the soy sauce and agar agar to a small pan, give it a whisk and bring to a boil, then reduce the heat and simmer for 1 minute, whisking regularly. Turn off the heat.
Form the Pearls. Remove the glass of oil from the freezer. Fill a pipette with the soy sauce mixture and add droplets of it to the cold oil. The pearls will form immediately as they sink to the bottom of the jar. If you don’t have a pipette, you can use a fork instead.
Strain the Pearls. Once you’ve used all of the soy sauce, strain the pearls into a fine sieve. The oil can be re-used, so pour it back into the bottle or keep separately. Rinse the pearls under running water and use straight away.
Useful Tips
- Pearls Not Forming: Ensure the oil is cold enough; warm oil will prevent proper spherification.
- Mixture Sets Too Quickly: Work quickly after boiling, as agar agar solidifies at room temperature. If it sets, gently reheat and stir.
- Pearls Are Too Soft: Double-check the agar agar ratio; adding a bit more can help firm up the texture.
Why You’ll Love This Recipe
- naturally vegan
- a creative garnish with bold flavor and texture
- easy to make with simple ingredients
- versatile—pairs with sushi, tofu and more
Other Recipes You Might Like
- Balsamic pearls: giving each bite a pop of bright tanginess
- Fruit pearls: an excellent garnish on desserts
- Potato boba tea: a different take on the popular Taiwanese beverage that pairs pearls with a mix of milk and tea
How to store Soy Sauce Pearls
Store soy sauce pearls in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as this can compromise their texture.
Soy Sauce Pearls (Easy Food Science Hack)
Equipment
- 1 Pipette, (or a fork)
Instructions
- Pour the olive oil into a glass and place it in the freezer for 30 minutes.
- When the oil has around 5 minutes left, add the soy sauce and agar agar to a small pan, give it a whisk and bring to a boil, then reduce the heat and simmer for 1 minute, whisking regularly. Turn off the heat.
- Remove the glass of oil from the freezer. Fill a pipette with the soy sauce mixture and add droplets of it to the cold oil. The pearls will form immediately as they sink to the bottom of the jar. If you don’t have a pipette, you can use a fork instead. Once you’ve used all of the soy sauce, strain the pearls into a fine sieve. The oil can be re-used, so pour it back into the bottle or keep separately.
- Rinse the pearls under running water and use straightway.