Ponzu Sauce For Dipping

Recipe Ingredients

		Juice of 4 lemons
1/3 cup	78ml	Rice vinegar - plus
2 tablespoons	30ml	Rice vinegar
1 cup	237ml	Dark soy sauce
2 tablespoons	30ml	Tamari sauce
3 tablespoons	45ml	Mirin
1/3 oz	9.5g	Dried bonito flakes
1		Two-inch square giant kelp (konbu)

Recipe Instructions

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature for 3 months in a cool, dark place, or in the refrigerator.

This recipe yields 2 1/2 cups of dipping sauce.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A16 broadcast 10-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.