The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu

Name: The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu
Cuisine: American
Ingredients: 100 ml Sudachi citrus juice (or yuzu citrus); 100 ml Vinegar; 100 ml ●White wine; 100 ml ●Mirin; 2 tsp Sugar; 1 tbsp Salt; 4 grams Kombu for dashi stock; 20 grams Bonito flakes; 2 to 3 Sudachi citrus

cookpad.japan @cookpad_jp

I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year.
I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe.

This keeps for more than a month in the refrigerator.
It may flame up in Step 1. Once the alcohol has burned off, the flames will die down but be careful of burns or setting your kitchen on fire.
If you use a plastic container, it may melt because of the high acidity. I recommend storing the ponzu in a glass or ceramic container. Recipe by Takunosupu-n

I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year.
I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe.

cookpad.japan @cookpad_jp

I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year.
I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe.

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Ingredients

100 mlSudachi citrus juice (or yuzu citrus)
100 mlVinegar
100 ml●White wine
100 ml●Mirin
2 tspSugar
1 tbspSalt
4 gramsKombu for dashi stock
20 gramsBonito flakes
2to 3 Sudachi citrus

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Steps

1

Put the ● ingredients in a pot and bring to a boil to burn off the alcohol. Turn off the heat and add sugar and salt. Mix to dissolve.
2

Wash the sudachi well. Juice and strain through a tea strainer to remove the seeds. (If it's difficult to extract juice, microwave for 15 seconds first.)
3

When the mixture from Step 1 has cooled, add 3 thinly sliced sudachi and juice, put into a container and leave to mature in the refrigerator for 1 week.
4

After a week, strain the mixture through a cheesecloth or gauze, and it's done. Store in a non-plastic container.
5

Regular soy sauce based ponzu is mild and delicious, too.
6

Use the peel for salt...
https://cookpad.wasmer.app/us/recipes/170090-sudachi-citrus-salt

Sudachi Citrus Salt