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

How To Make Ponzu Sauce Our Way is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. How To Make Ponzu Sauce Our Way is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have how to make ponzu sauce our way using 9 ingredients and 14 steps. Here is how you cook it.

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

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

Steps 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.

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