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1
Put the ingredients in a pan, bring to a boil to evaporate the alcohol, and turn off the heat (it may catch fire, so be careful not to burn yourself or your kitchen!)
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2
Wash the sudachi well and pat dry with paper towels.
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3
Juice and strain through a tea strainer to remove the seeds.
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4
When the mixture from Step 1 has cooled, add 3 thinly sliced sudachi cirtus and juice, put into a container and leave to mature in the refrigerator for a week.
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5
After a week, strain the mixture through a cheesecloth or gauze and the ponzu sauce is done.
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6
Store in a ceramic or glass container (don't use plastic!
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7
).
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8
I tried making ponzu with yuzu juice.
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9
It has a stronger fragrance than the sudachi version.
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10
(I added sudachi slices to this version).
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11
Salt-based ponzu is delicious too.
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12
Check out
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13
Turn the peel into sudachi salt.
