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

Related recipes