Long-Lasting Ponzu Sauce Base with Lots of Citrus Juice

1. 1

   Wash the daidai or yuzu, cut in half and squeeze out the juice.

2. 2

   Don't worry about a little pulp getting in the juice.

3. 3

   Put the juice into a large measuring cup.

4. 4

   Add an equal amount of vinegar.

5. 5

   If there is 100 ml of citrus juice, add 100 ml of vinegar.

6. 6

   Put into a container and store.

7. 7

   In the winter you can leave it out at room temperature.

8. 8

   To make ponzu soy sauce, add an equal amount of soy sauce - for example, for 50 ml of the base, add 50 ml of soy sauce.

9. 9

   Add sugar, umami seasoning and the konbu seaweed pieces, and leave to marinate for about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.