How to Make Ponzu – Classic Japanese Citrus-Soy Dipping Sauce (Shoyu Ponzu) скачать в хорошем качестве

How to Make Ponzu – Classic Japanese Citrus-Soy Dipping Sauce (Shoyu Ponzu)

Master an authentic shoyu ponzu at home: fresh yuzu (or lemon-lime-grapefruit blend) steeped overnight with kombu & katsuobushi, then finished with soy sauce and mirin for a bright, smoky, umami-packed citrus-soy dip. Perfect for sashimi, tataki, gyoza or hot-pot—and it keeps for weeks in the fridge. Ingredients (Yield: \~250 ml) 100 ml soy sauce (traditionally usukuchi or regular shoyu) 100 ml citrus juice (yuzu preferred; or mix 50% lemon, 30% lime, 20% grapefruit with a bit of zest) 30 ml mirin (or sake with a pinch of sugar) 10 g katsuobushi (dried bonito flakes) 1 small piece kombu (\~5 cm square) Method 1. Combine: In a glass jar or non-reactive container, combine the soy sauce, citrus juice, mirin, katsuobushi, and kombu. 2. Steep: Cover and refrigerate for 12 to 24 hours to allow the flavours to infuse. 3. Strain: Remove and discard the katsuobushi and kombu using a fine mesh sieve or cheesecloth. 4. Bottle: Store the ponzu in a clean jar or bottle. It will keep in the fridge for up to 1 month. Notes Yuzu is the traditional choice, but the suggested citrus blend works well at home. For deeper flavour, some add rice vinegar or adjust saltiness and sweetness to taste. In traditional practice, mirin can be added separately with the katsuobushi on day two to control flavour extraction. The name "ponzu" originally referred only to citrus juice; soy sauce was added later to create the popular "ponzu shōyu." ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #ponzu