Restaurant-Quality Ponzu at Home

• 100 ml Sudachi citrus juice (or yuzu citus juice)
• 100 ml Vinegar
• 300 ml Soy sauce
• 60 ml Sake
• 100 ml Mirin
• 40 ml White wine
• 4 grams Kombu for dashi stock
• 25 grams Bonito flakes
• 3 Sudachi

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!)
2. Wash the sudachi well and pat dry with paper towels.
3. Juice and strain through a tea strainer to remove the seeds.
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.
5. After a week, strain the mixture through a cheesecloth or gauze and the ponzu sauce is done.
6. Store in a ceramic or glass container (don't use plastic!
7. ).
8. I tried making ponzu with yuzu juice.
9. It has a stronger fragrance than the sudachi version.
10. (I added sudachi slices to this version).
11. Salt-based ponzu is delicious too.
12. Check out
13. Turn the peel into sudachi salt.

citrus juice, vinegar, soy sauce, sake, mirin, white wine, stock, flakes

Taken from cookpad.com/us/recipes/148923-restaurant-quality-ponzu-at-home (may not work)