【Ingredients】 (５ Servings)
Soy sauce (しょうゆ / Shōyu)……100ml
Vinegar (酢/ Su)……50ml
Hon mirin (本みりん / Hon mirin)（＊）……50g
Konbu (昆布 / Konbu)……1 piece about 3cm long
Dried bonito (かつおぶし or かつお節 / Katsuo bushi)……３g
Yuzu (柚子 / Yuzu)……2 (Enough for about 50ml of juice)
【How to Make】
① Add the hon mirin to a pot and bring to a boil. Once it begins to boil, add the soy sauce and vinegar. Let the mixture achieve a full boil and then turn off the heat.
② While the hon mirin mixture is still warm, add the konbu and dried bonito and let the pot cool to room temperature. Shave the zest off of the yuzu. Juice the yuzu to get about 50ml of juice. Set the juice and the zest aside.
③ Once the pot has cooled, use a strainer to filter out the solids. Now, add the yuzu juice (50ml).
④ Julienne the yuzu zest for use as a garnish.
＊ Ponzu is generally made by heating only the mirin and letting the ponzu mixture rest for anywhere from a month to half a year.
＊ “Mirin” can mean either “hon mirin” (本みりん) or “mirin-style sauce” (みりん風調味料 / mirin-fū chōmiryō). Hon mirin is made with mochi rice, kome kōji (a type of mold), and alcohol (shōchū) giving hon mirin an alcohol content of 13.5-14.4%. Mirin-style sauce, on the other hand, uses sugar as its main ingredient. It includes very little alcohol and, therefore, does not require heating to dissipate alcohol, as is the case with hon mirin. Mirin-style sauce is also less expensive than hon mirin. Kitchen Nippon uses hon mirin because we believe it produces better results.
Recipe Developed by:Machiko Tateno
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