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

1. Put the ingredients in a pot and bring to a boil to burn off the alcohol.
2. Turn off the heat and add sugar and salt.
3. Mix to dissolve.
4. Wash the sudachi well.
5. Juice and strain through a tea strainer to remove the seeds.
6. (If it's difficult to extract juice, microwave for 15 seconds first.)
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. After a week, strain the mixture through a cheesecloth or gauze, and it's done.
9. Store in a non-plastic container.
10. Regular soy sauce based ponzu is mild and delicious, too.
11. Use the peel for salt...

citrus juice, vinegar, white wine, mirin, sugar, salt, stock, flakes, citrus

Taken from cookpad.com/us/recipes/170085-the-flavor-of-a-high-end-restaurant-homemade-salt-based-ponzu (may not work)