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Restaurant-quality Ponzu At Home Recipe

Restaurant-Quality Ponzu at Home Recipe
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Prepare the ingredients before making Restaurant-Quality Ponzu at Home in your home. Then, follow these steps below to serve Restaurant-Quality Ponzu at Home for your family or friends.

Ingredients: Restaurant-Quality Ponzu at Home

  • 100 ml Sudachi citrus juice (or yuzu citus juice)
  • 100 ml Vinegar
  • 300 ml Soy sauce
  • 60 ml ●Sake
  • 100 ml ●Mirin
  • 40 ml ●White wine
  • 4 grams Kombu for dashi stock
  • 25 grams Bonito flakes
  • 3 Sudachi

How to Make Restaurant-Quality Ponzu at Home

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Restaurant-Quality Ponzu at Home in your home by yourself.

    Step 1
  • Put the ● ingredients in a pan, bring to a boil to evaporate the alcohol, and turn off the heat (it may catch fire, so be careful not to burn yourself or your kitchen!)
  • Step 2
  • Wash the sudachi well and pat dry with paper towels. Juice and strain through a tea strainer to remove the seeds.
  • Step 3
  • When the mixture from Step 1 has cooled, add 3 thinly sliced sudachi cirtus and juice, put into a container and leave to mature in the refrigerator for a week.
  • Step 4
  • After a week, strain the mixture through a cheesecloth or gauze and the ponzu sauce is done. Store in a ceramic or glass container (don't use plastic!).
  • Step 5
  • I tried making ponzu with yuzu juice. It has a stronger fragrance than the sudachi version. (I added sudachi slices to this version).
  • Step 6
  • Salt-based ponzu is delicious too. Check out
  • Step 7
  • Turn the peel into sudachi salt.
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