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1
In a pot, boil the soy sauce, cooking sake, mirin and part of the konbu seaweed.
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2
Turn off the heat, add the bonito flakes and the rest of the konbu seaweed, and leave to rest overnight.
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3
This is nikiri.
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4
Wash the yuzu and sudachi.
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5
Spread them out to dry.
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6
Cut the citrus fruit in half and juice.
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7
It's a lot of sudachi juice.
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8
Transfer from the juicer to containers.
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9
When all the fruit are juiced, strain through a sieve to remove the seeds and pulp.
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10
The sudachi juice is a deep yellow.
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11
If there's too much sudachi in the ponzu, it will be very sour.
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12
If you wait until the sudachi is yellow and ripe it will be fruity.
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13
Yuzu juice is lightly colored and translucent.
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14
After letting it rest overnight, the bonito flakes and konbu seaweed in the nikiri will have sunk to the bottom.
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15
Drain the nikiri through a sieve to remove the konbu seaweed and bonito flakes.
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16
Add the citrus juices to the nikiri.
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17
Gently combine.
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18
Use a funnel to transfer the sauce to bottles.
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19
The bottles should be sterilized in boiling water and dried completely beforehand.
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20
If there's any moisture on the bottles, it may lead to mold growth.
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21
Dry-roast the leftover bonito flakes from making nikiri in a pan and turn it into furikake.
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22
The konbu seaweed can be cut up thinly, and simmered with sugar to make tsukudani.
