How to make a PONZU sauce, japanese traditional seasoning.

Cut Yuzu in half and squeeze juice.

Prepare Sudachi and Kabosu similarly, noting their aromas.

Squeeze juice from all prepared citrus and keep in the fridge.

Add 15 g of sake and 15 g of mirin to a pan and heat until alcohol is removed.

Transfer heated mixture to a bowl and add 120 g of Katsuobushi and dried shiitake mushroom.

Mix in the squeezed citrus juice and cover with plastic wrap.

Refrigerate for over six hours to extract umami flavor.

After six hours, remove plastic wrap and squeeze mixture to extract flavor.

Store ponzu in the fridge for one week to blend flavors.

Equipment Needed

Dietary

Allergens