Japanese Ponzu Sauce - Vegetarian Variation
photo by Rinshinomori
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
24
ingredients
- 200 ml sake
- 1 piece kombu, cut in 3 pieces (seaweed or kelp)
- 250 ml soy sauce
- 100 ml rice vinegar
- 4 teaspoons sugar
- 4 lemons, juice of
directions
- Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook.
- Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
- Keep the sauce in the refrigerator.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.