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Quick Ponzu

Quick Ponzu

A traditional ponzu can take months to make, but this recipe (adapted from Hiro Sone) cuts the time down to mere minutes. It is a fast way to make delicious ponzu and it can be enjoyed for up to a month when refrigerated. This sauce is so versatile, you can add a little to mayonnaise or eat it with raw fish, beef tataki, etc.

Ingredients:
1/2 cup lemon juice
1 cup Iio Jozo pure rice vinegar
3/4 cups Yugeta Shoyu organic soy sauce
1/4 cup mirin
Zest of 1 lemon

Method:
Combine all ingredients except the zest in a non-reactive medium-sized sauce pot, bring to a boil, turn off then add zest.  Let rest 5 minutes, then strain and chill.





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