Ponzu Sauce

Updated: Jul 13

Ingredients:

-1/2 cup/ 115 ml soy sauce

-6tbsp/ 90 ml lemon juice

-2 tbsp/ 30ml orange juice

-lemon zest of one lemon

-2 tbsp/ 30ml mirin (rice vinegar)

-1/2 cup katsuobushi (dried bonito flakes) (skip if vegan)

-1 piece dried kelp

-asian chives and red chili, chopped (for garnish)


Directions:

-Combine all ingredients in a mason jar and mix well. Steep in the refrigerator overnight or longer.

-After seeping, drain over a sieve to get rid of katsuobushi and dried kelp. To server, pour 2-3 tbsp/ 30-45ml of the ponzo sauce into a small dipping bowl for each person. Chop some chives and red chili into slices and add on top. Enjoy!

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