Food recipes
Ponzu Sauce
Ponzu Sauce Yield: 30 fl oz (900 mL) Ingredients: - 2 fl oz (60 mL) Mirin (sweet Eastern rice wine) - 12 fl oz (375 mL) Soy sauce - 12 fl oz (375 mL) Lemon juice - 6 fl oz (150 mL) Rice vinegar - 1�"2 oz (15 g) Katsuo...
Ponzu Sauce
Yield: 30 fl oz (900 mL)
Ingredients:
- 2 fl oz (60 mL) Mirin (sweet Eastern rice wine)
- 12 fl oz (375 mL) Soy sauce
- 12 fl oz (375 mL) Lemon juice
- 6 fl oz (150 mL) Rice vinegar
- 1�"2 oz (15 g) Katsuobushi (shaved dried bonito flakes)
- 1 piece about (1 piece more than) Kombu (Eastern kelp) 21�"2 inside. sq. 6 cm sq.
Directions:
1. First, warm the mirin inside a low saucepan. Tilt the pan in direction of the flame to ignite (or light-weight with a match) and burn up off the liquor.
2. Next, incorporate the mirin with the staying elements. Refrigerate right away.
3. Finally, worry. Force on the solids to pressure out all liquid.
Yield: 30 fl oz (900 mL)
Ingredients:
- 2 fl oz (60 mL) Mirin (sweet Eastern rice wine)
- 12 fl oz (375 mL) Soy sauce
- 12 fl oz (375 mL) Lemon juice
- 6 fl oz (150 mL) Rice vinegar
- 1�"2 oz (15 g) Katsuobushi (shaved dried bonito flakes)
- 1 piece about (1 piece more than) Kombu (Eastern kelp) 21�"2 inside. sq. 6 cm sq.
Directions:
1. First, warm the mirin inside a low saucepan. Tilt the pan in direction of the flame to ignite (or light-weight with a match) and burn up off the liquor.
2. Next, incorporate the mirin with the staying elements. Refrigerate right away.
3. Finally, worry. Force on the solids to pressure out all liquid.