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Juice of 2 lemons (about 2/3 cup)
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:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
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
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.