Recipe of Speedy The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Quick The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can have The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu using 9 ingredients and 6 steps. Here is how you can achieve that.
I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year.
I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe.
This keeps for more than a month in the refrigerator.
It may flame up in Step 1. Once the alcohol has burned off, the flames will die down but be careful of burns or setting your kitchen on fire.
If you use a plastic container, it may melt because of the high acidity. I recommend storing the ponzu in a glass or ceramic container. Recipe by Takunosupu-n
Ingredients and spices that need to be Prepare to make The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu:
- 100 ml Sudachi citrus juice (or yuzu citrus)
- 100 ml Vinegar
- 100 ml ●White wine
- 100 ml ●Mirin
- 2 tsp Sugar
- 1 tbsp Salt
- 4 grams Kombu for dashi stock
- 20 grams Bonito flakes
- 2 to 3 Sudachi citrus
Instructions to make The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu
- Put the ● ingredients in a pot and bring to a boil to burn off the alcohol. Turn off the heat and add sugar and salt. Mix to dissolve.
- Wash the sudachi well. Juice and strain through a tea strainer to remove the seeds. (If it's difficult to extract juice, microwave for 15 seconds first.)
- 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.
- After a week, strain the mixture through a cheesecloth or gauze, and it's done. Store in a non-plastic container.
- Regular soy sauce based ponzu is mild and delicious, too.
- Use the peel for salt...
https://cookpad.com/us/recipes/170090-sudachi-citrus-salt
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