Ponzu dipping sauce
Votes: 6
Time: --
Ponzu dipping sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Juice of 4 lemons
- 1/3 tbsp. plus 2 tbsp. l. rice vinegar
- 1 cup dark soy sauce (shoyu)
- 2 tablespoons tamari sauce
- 3 tablespoons mirin
- 10 g katsuobushi (dried bonito flakes)
- A piece of giant kelp (kombu) 5x5 cm.
We recommend
Recipes with similar ingredients: lemon juice, rice vinegar, soy sauce, mirin (rice wine), seaweed, tuna
Cooking the dish according to the recipe:
- Mix all ingredients in a bowl and let steep for 24 hours. Strain through cheesecloth and store in a cool, dark place or in the refrigerator for up to 3 months.
Exit: 2.5 tbsp.
Categories:
recipe / Appetizers / Snacks with sauces / Sauces / Dips / Japanese cuisine
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