Ponzu sauce for dipping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice of 4 lemons | ||
| ⅓ | cup | Plus 2 tablespoons rice vinegar |
| 1 | cup | Dark soy sauce |
| 2 | tablespoons | Tamari sauce |
| 3 | tablespoons | Mirin |
| ⅓ | ounce | Dried bonito flakes |
| 1 | Two-inch square giant kelp (konbu) | |
Directions
Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.
Yield: 2½ cups
c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR SHOW #WT1A02
Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 25, 1997
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