Recipe: Ponzu Sauce
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Ingredients
- 8 oz. Soy Sauce
- 3 ct. Markon Lemons, juiced and zested
- 2 ct. Markon Limes, juiced
- 1 ct. Markon Navel Oranges, juiced
- 2 oz. Rice Cooking Wine
- ½ oz. Bonito Flakes
- ½ oz. Kombu Dashi
Recipe Preparation
1. Combine all ingredients in a nonreactive container and mix well. Steep in the refrigerator overnight or up to a week.
2. After steeping, drain over a sieve to get rid of the kombu.
3. Transfer to a covered storage container, label, date and refrigerate until needed.
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