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How To Make Ponzu Sauce Our Way Recipe

How To Make Ponzu Sauce Our Way Recipe
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Prepare the ingredients before making How To Make Ponzu Sauce Our Way in your home. Then, follow these steps below to serve How To Make Ponzu Sauce Our Way for your family or friends.

Ingredients: How To Make Ponzu Sauce Our Way

  • The nikiri (simmered base):
  • 1 liter Soy sauce
  • 100 ml Cooking sake
  • 50 ml Mirin
  • 50 grams Bonito flakes
  • 20 cm Kombu
  • Other ingredients:
  • 1 liter Sudachi (a citrus fruit) juice
  • 200 ml Yuzu juice

How to Make How To Make Ponzu Sauce Our Way

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make How To Make Ponzu Sauce Our Way in your home by yourself.

    Step 1
  • In a pot, boil the soy sauce, cooking sake, mirin and part of the konbu seaweed.
  • Step 2
  • Turn off the heat, add the bonito flakes and the rest of the konbu seaweed, and leave to rest overnight. This is nikiri.
  • Step 3
  • Wash the yuzu and sudachi. Spread them out to dry.
  • Step 4
  • Cut the citrus fruit in half and juice.
  • Step 5
  • It's a lot of sudachi juice. Transfer from the juicer to containers.
  • Step 6
  • When all the fruit are juiced, strain through a sieve to remove the seeds and pulp.
  • Step 7
  • The sudachi juice is a deep yellow. If there's too much sudachi in the ponzu, it will be very sour. If you wait until the sudachi is yellow and ripe it will be fruity.
  • Step 8
  • Yuzu juice is lightly colored and translucent.
  • Step 9
  • After letting it rest overnight, the bonito flakes and konbu seaweed in the nikiri will have sunk to the bottom.
  • Step 10
  • Drain the nikiri through a sieve to remove the konbu seaweed and bonito flakes.
  • Step 11
  • Add the citrus juices to the nikiri.
  • Step 12
  • Gently combine.
  • Step 13
  • Use a funnel to transfer the sauce to bottles. The bottles should be sterilized in boiling water and dried completely beforehand. If there's any moisture on the bottles, it may lead to mold growth.
  • Step 14
  • Dry-roast the leftover bonito flakes from making nikiri in a pan and turn it into furikake. The konbu seaweed can be cut up thinly, and simmered with sugar to make tsukudani.
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