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Ponzu Sauce (P, TNT)
Source:New York Times Magazine, 3 Apr 05, adapted from "Essentials of Asian Cuisine," by Corinne Trang
Yield: About 1-1/2 cups

Juice of 2 lemons (about 2/3 cup)
1/4 cup seasoned rice vinegar
1/2 cup plus 2 tablespoons dark soy sauce
2 tablespoons tamari
1/4 cup mirin
1/4 cup bonito flakes (dried fish)
1 3"-square kelp, cut in thirds

In a bowl, mix together all ingredients. Let sit for 24 hours, then strain through cheesecloth.

Ideally the ponzu should sit, refrigerated, for at least a month. Use it as a dipping sauce for tempura.

Poster's Notes:
Our Japanese student suggested we buy some already made last fall, and now that it's almost gone, it's nice to know it's easy enough to make. Makes a great dipping sauce for dumplings, gyoza, or fried foods.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A