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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- Juice of 2 lemons
- 1/4 cup seasoned rice vinegar
- 1/2 cup plus 2 tablespoons dark soy sauce
- 2 tablespoons tamari
- 1/4 cup mirin
- 1/4 cup bonito flakes
- 1 3-inch square kelp, cut in thirds
Method
- In a bowl, mix together all the ingredients.
- Let sit for 24 hours, then strain through cheesecloth.
- Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months.
- Serve as a dipping sauce for tempura.
