Restaurant-Quality Ponzu at Home

Name: Restaurant-Quality Ponzu at Home
Cuisine: American
Ingredients: 100 ml Sudachi citrus juice (or yuzu citus juice); 100 ml Vinegar; 300 ml Soy sauce; 60 ml ●Sake; 100 ml ●Mirin; 40 ml ●White wine; 4 grams Kombu for dashi stock; 25 grams Bonito flakes; 3 Sudachi

cookpad.japan @cookpad_jp

I received a lot of Sudachi citrus one of my friends.
I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs.

This keeps for more than a month in the refrigerator.
If the fruits are difficult to juice, cut in half and microwave for 15 seconds at 500 W. This will release a lot of juice.
If you use a plastic container, it may melt because of the high acidity.
If the result is too salty when you taste it, dilute with dashi stock. Recipe by Takunosupu-n

I received a lot of Sudachi citrus one of my friends.
I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs.

cookpad.japan @cookpad_jp

I received a lot of Sudachi citrus one of my friends.
I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs.

Saved

Ingredients

100 mlSudachi citrus juice (or yuzu citus juice)
100 mlVinegar
300 mlSoy sauce
60 ml●Sake
100 ml●Mirin
40 ml●White wine
4 gramsKombu for dashi stock
25 gramsBonito flakes
3Sudachi

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Steps

1

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!)
2

Wash the sudachi well and pat dry with paper towels. Juice and strain through a tea strainer to remove the seeds.
3

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.
4

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!).
5

I tried making ponzu with yuzu juice. It has a stronger fragrance than the sudachi version. (I added sudachi slices to this version).
6

Salt-based ponzu is delicious too. Check out
7

Turn the peel into sudachi salt.