PONZU SAUCE RECIPE REVEAL

Evaporate the mirin in the kitchen until it boils.

Cool down the evaporated mirin immediately in ice water.

Mix together in a bowl: 1000 mL soy sauce, 500 mL rice vinegar, 400 mL mirin, 160 mL citrus juice (or lemon), 20 g bonito flakes, and 10 g dried kelp.

Cover the mixture with cling film.

Put it in the fridge for 3 to 4 days.

After 3 days, you have the option to strain it or leave the bonito flakes and kelp in.

Allergens