The tartness of the citrus juice and the depth of flavor from the soy sauce and bonito flakes makes ponzu sauce a delicious addition to any Japanese-style meal.
1 cup sudachi juice (or use equal parts lemon and lime juice)
1/3 cup rice vinegar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari
3 tablespoons mirin
1/3 ounce dried bonito flakes
1 piece (2 inch square) kombu seaweed
Combine all the ingredients in a non-reactive bowl and let sit at room temperature for 24 hours.
Strain the ponzu sauce through several layers of cheesecloth into a jar or other covered container. Use immediately or store in the refrigerator for up to 2 months.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
October 7, 2014
This ponzu is the best ever !!! The balance of ingredients is perfect. I'm been using it for years and always get fans when guests eat my food.