Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, restaurant-quality ponzu at home. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Restaurant-Quality Ponzu at Home is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Restaurant-Quality Ponzu at Home is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook restaurant-quality ponzu at home using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Restaurant-Quality Ponzu at Home:
- Make ready 100 ml Sudachi citrus juice (or yuzu citus juice)
- Take 100 ml Vinegar
- Get 300 ml Soy sauce
- Take 60 ml ●Sake
- Take 100 ml ●Mirin
- Get 40 ml ●White wine
- Make ready 4 grams Kombu for dashi stock
- Prepare 25 grams Bonito flakes
- Prepare 3 Sudachi
Steps to make Restaurant-Quality Ponzu at Home:
- 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!)
- Wash the sudachi well and pat dry with paper towels. Juice and strain through a tea strainer to remove the seeds.
- 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.
- 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!).
- I tried making ponzu with yuzu juice. It has a stronger fragrance than the sudachi version. (I added sudachi slices to this version).
- Salt-based ponzu is delicious too. Check out
- Turn the peel into sudachi salt.
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