Kikkoman Duck & Orange Memmi Pearls

1. Start by chilling your neutral oil. Pour at least 2 to 3 cups of oil into a tall glass or container and place it in the freezer for 30–45 minutes, or until it’s very cold but still liquid. The oil must be well chilled so the pearls can set immediately upon contact. 
2. While the oil is chilling, prepare the liquid base. In a saucepan over medium heat, whisk together 1 cup of Kikkoman® Memmi Noodle Soup Base and 1 cup of Kikkoman® Gluten-Free Orange Sauce. While stirring, sprinkle in 1 to 1½ teaspoons of agar agar powder and continue to whisk until fully incorporated. 
3. Bring the mixture to a gentle boil, then reduce the heat and simmer until the liquid has reduced by half. Remove from the heat and transfer the mixture to a blender. 
4. Blend on high, gradually adding more agar agar if needed, until the mixture is completely smooth and thickened. The consistency should be such that it coats the back of a spoon, or forms a slight “bloom” when gently blown into. 
5. Let the sauce cool slightly until it reaches a pourable temperature. It should still be warm enough to remain fluid, but not so hot that it prevents gelling when dropped into cold oil. If needed, keep the mixture warm in a hot water bath during the next step. 
6. Using a dropper, squeeze bottle, or spoon, carefully drop the warm liquid into the chilled oil one drop at a time. The pearls will set on contact and sink to the bottom of the container. Continue this process until all the liquid is used. 
7. Once the pearls are formed, strain them from the oil using a fine mesh strainer. Let them rest briefly on a paper towel to remove any excess oil. 
8. Keep the finished pearls chilled until ready to serve. 

Storage Tips
Refrigerate the pearls in an airtight container for up to 24–48 hours. For optimal texture and presentation, use the same day. You may discard the used oil or strain and reserve it for future spherification.