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Fast Guide to Producing Tasty 3 Different Types of Ponzu

Hoping to dine 3 Different Types of Ponzu a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear procedures on cooking a 3 Different Types of Ponzu like a famous chef made.

3 Different Types of Ponzu

We hope you got benefit from reading it, now let's go back to 3 different types of ponzu recipe. To make 3 different types of ponzu you need 17 ingredients and 10 steps. Here is how you cook that.

To prepare an extraordinary 3 Different Types of Ponzu, below are the materials required:

  1. Prepare of Basic Flavored Ponzu Sauce.
  2. Take 1 bag of Dashi stock (in a tea bag).
  3. Prepare 10 of cm Konbu.
  4. Prepare 200 ml of Soy sauce.
  5. Get 250 ml of Mild rice vinegar.
  6. Take of Luxurious Citrus Juice Ponzu Sauce.
  7. Provide 1 bag of Dashi stock (in a tea bag).
  8. Get 10 of cm Konbu.
  9. You need 150 ml of Soy sauce.
  10. You need 150 ml of Fruit juice of your choice (100% juice).
  11. Take 100 ml of Mirin.
  12. Get of Instant Flavored Ponzu Sauce.
  13. Use 5 tbsp of Soy sauce.
  14. Use 5 tbsp of Rice vinegar.
  15. Get 1 tbsp of Citrus fruit juice of your choice (100% juice).
  16. Provide 1 tbsp of Mirin.
  17. Take 1/2 tsp of Konbu tea (powdered).

After readying the components, next you are ready to cook your appetizing 3 Different Types of Ponzu by following the guidances below:

  1. For the flavored ponzu sauce: Pour the mild vinegar over the dashi "tea bag" and the konbu seaweed..
  2. Add the soy sauce, cover the bowl tightly with plastic wrap, and let it rest for a while at room temperature. Take the konbu and dashi bag out the next day, transfer to a storage jar and refrigerate..
  3. This flavored ponzu sauce is mild and goes with all kinds of food. When using it as a dipping sauce for hot pots, squeeze in a little citrus juice from any citrus in season, and it will smell wonderful..
  4. For the luxurious citrus juice ponzu sauce, put the dashi "tea bag" and konbu seaweed in a bowl..
  5. Squeeze the citrus juice of your choice, strain out the seeds and pulp, and pour it slowly into the bowl..
  6. Add the soy sauce and mirin, cover the bowl tightly with plastic wrap, and let it rest for a while at room temperature. Take the konbu and dashi bag out the next day, transfer to a storage jar and refrigerate..
  7. Flavored ponzu sauce made with 100% citrus juice is really delicious. The mirin takes the edge off the sourness and saltiness of the other ingredients..
  8. Instant flavored ponzu sauce: Mix all the ingredients together. You can use dashi stock granules (of any type) instead of the konbu tea powder..
  9. These sauces are all easy to make and can be used right away, so it's really handy to keep these recipes in mind. If you use the mild vinegar mentioned in Step 1, the ponzu sauce will be mild and well rounded in flavor even without letting it rest..
  10. You can use regular rice vinegar, but the ponzu sauce will be very sour. You may prefer to use mixed grain vinegar instead, which isn't as strong..

Recipe : 3 Different Types of Ponzu

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