The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu

1. 1

   Put the ingredients in a pot and bring to a boil to burn off the alcohol.

2. 2

   Turn off the heat and add sugar and salt.

3. 3

   Mix to dissolve.

4. 4

   Wash the sudachi well.

5. 5

   Juice and strain through a tea strainer to remove the seeds.

6. 6

   (If it's difficult to extract juice, microwave for 15 seconds first.)

7. 7

   When the mixture from Step 1 has cooled, add 3 thinly sliced sudachi and juice, put into a container and leave to mature in the refrigerator for 1 week.

8. 8

   After a week, strain the mixture through a cheesecloth or gauze, and it's done.

9. 9

   Store in a non-plastic container.

10. 10

    Regular soy sauce based ponzu is mild and delicious, too.

11. 11

    Use the peel for salt...

* Per serving · 4 servings · Values may vary.