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Recipe Categories : | Japanese
| Sauces | MAIN
INDEX |
Ingredients :
- 3" x 2½" (8x6 cm) dried kelp (konbu)
- 1¾ cups (450ml) musk lime (ponzu or kala-mansi) juice, or lemon
juice
- 1¾ cups (450ml) dark soy sauce
- 1/3 cup (90ml) mirin
- ¼ cup (70ml) tamari soy sauce
- 4 cups (40g) dried bonito flakes
Preparation and Cooking Instructions :
- Heat the dried kelp over a gas flame or under a broiler (grill), then
put into a bowl with all other ingredients. Refrigerate for 3 days,
then strain. Can be stored for up to 1 year. (Bottled ponzu can be purchased
in Asian stores.)
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