Ponzu Sauce Gluten Free | Salsa ponzu senza glutine

Prepare 200 ml of gluten-free soy sauce.

Measure 100 ml of mirin and 100 ml of rice vinegar.

Add 30 ml of yuzu (or lemon if yuzu is not available).

Add 3 g of kombu and 3 g of katsuobushi (if not available, it's okay to skip).

Heat the mirin to evaporate the alcohol.

Cool the mirin immediately with ice water.

Combine all ingredients in a plastic container.

Refrigerate for 24 hours.

After 24 hours, filter the sauce.

For better flavor, let it sit for 3 days without filtering, using absorbent paper if desired.

Equipment Needed

Dietary

Allergens