The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu
The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, the flavor of a high end restaurant!? homemade salt-based ponzu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have the flavor of a high end restaurant!? homemade salt-based ponzu using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu:
  1. Take Sudachi citrus juice (or yuzu citrus)
  2. Prepare Vinegar
  3. Prepare ●White wine
  4. Get ●Mirin
  5. Prepare Sugar
  6. Get Salt
  7. Get Kombu for dashi stock
  8. Get Bonito flakes
  9. Make ready to 3 Sudachi citrus
Instructions to make The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu:
  1. Put the ● ingredients in a pot and bring to a boil to burn off the alcohol. Turn off the heat and add sugar and salt. Mix to dissolve.
  2. Wash the sudachi well. Juice and strain through a tea strainer to remove the seeds. (If it's difficult to extract juice, microwave for 15 seconds first.)
  3. When the mixture from Step 1 has cooled, add 3 thinly sliced sudachi and juice, put into a container and leave to mature in the refrigerator for 1 week.
  4. After a week, strain the mixture through a cheesecloth or gauze, and it's done. Store in a non-plastic container.
  5. Regular soy sauce based ponzu is mild and delicious, too.
  6. Use the peel for salt… - - https://cookpad.com/us/recipes/170090-sudachi-citrus-salt

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