Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, how to make ponzu sauce our way. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

How To Make Ponzu Sauce Our Way is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. How To Make Ponzu Sauce Our Way is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have how to make ponzu sauce our way using 9 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make How To Make Ponzu Sauce Our Way:

1. Take The nikiri (simmered base):
2. Get 1 liter Soy sauce
3. Get 100 ml Cooking sake
4. Make ready 50 ml Mirin
5. Prepare 50 grams Bonito flakes
6. Make ready 20 cm Kombu
7. Make ready Other ingredients:
8. Make ready 1 liter Sudachi (a citrus fruit) juice
9. Prepare 200 ml Yuzu juice

Instructions to make How To Make Ponzu Sauce Our Way:

1. In a pot, boil the soy sauce, cooking sake, mirin and part of the konbu seaweed.
2. Turn off the heat, add the bonito flakes and the rest of the konbu seaweed, and leave to rest overnight. This is nikiri.
3. Wash the yuzu and sudachi. Spread them out to dry.
4. Cut the citrus fruit in half and juice.
5. It's a lot of sudachi juice. Transfer from the juicer to containers.
6. When all the fruit are juiced, strain through a sieve to remove the seeds and pulp.
7. The sudachi juice is a deep yellow. If there's too much sudachi in the ponzu, it will be very sour. If you wait until the sudachi is yellow and ripe it will be fruity.
8. Yuzu juice is lightly colored and translucent.
9. After letting it rest overnight, the bonito flakes and konbu seaweed in the nikiri will have sunk to the bottom.
10. Drain the nikiri through a sieve to remove the konbu seaweed and bonito flakes.
11. Add the citrus juices to the nikiri.
12. Gently combine.
13. Use a funnel to transfer the sauce to bottles. The bottles should be sterilized in boiling water and dried completely beforehand. If there's any moisture on the bottles, it may lead to mold growth.
14. Dry-roast the leftover bonito flakes from making nikiri in a pan and turn it into furikake. The konbu seaweed can be cut up thinly, and simmered with sugar to make tsukudani.

So that is going to wrap it up with this special food how to make ponzu sauce our way recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!