Ponzu Sauce |
| 2 konbu 3 inch square pieces; (dried kelp)
2 cup lime or lemon juice; (see note) 2 cup dark soy sauce 1/2 cup mirin 1/3 cup tamari sauce 2/3 cup brown rice vinegar 1 oz dried bonito flakes Note: use fresh squeezed musk lime (ponzu or kala-mansi) juice, key lime juice, lime or lemon juice Heat the konbu over a gas flame or under a broiler (grill), then put into a bowl with all other ingredients. Refrigerate for 3 days, then strain. Can be stored in ther refrigerator for up to 1 year. Use on fish and shellfish dishes, or as a marinade.
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