Refreshing Homemade Ponzu

1. 1

   Put the sake, mirin and kombu in a pan.

2. 2

   Heat over medium and boil briefly to evaporate the alcohol.

3. 3

   Add the soy sauce to Step 1.

4. 4

   As soon as it comes to a boil, add the bonito flakes and turn off the heat (don't simmer!

5. 5

   ).

6. 6

   Once the sauce has cooled down, combine with the rest of the ingredients and it's done!

7. 7

   This is the yuzu juice I used.

8. 8

   It's organic, hand-squeezed, and additives-free.

9. 9

   [If using dashi stock granules] Put the sake, mirin and dashi stock granules in a pan.

10. 10

    Evaporate the alcohol by bringing it to a boil, and add the rest of the ingredients.

11. 11

    [Delicious boiled tofu] Place the kombu in a pot, add tofu and water and slowly bring to a boil.

12. 12

    Once boiling, turn off the heat and serve.

13. 13

    This will transform firm tofu soft and wobbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.