Ponzu sauce
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Strained lemon or lime juice |
| ⅓ | cup | Plus 2 tb rice vinegar |
| 1 | cup | Dark soy sauce |
| 2 | tablespoons | Tamari |
| 3 | tablespoons | Mirin; alcohol burnt off |
| 10 | grams | Dried bonito flakes (hana-katsuo) (small handful) |
| 1 | 5 cm square giant dried kelp | |
Directions
Combine ingredients and let stand for 24 hours. Strain through muslin and mature for three months in a cool dark place or in the refrigerator. Keeps indefinitely but really best used within 12 months.
Yield: 2½ cups.
From Hideo Dekura's _The Fine Art of Japanese Cooking_. Posted by IZZYXN4@... (Corinne Aragaki) in rec.food.cooking.
Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-03-94