Ponzu
Ponzu
This ponzu lends a citrussy zing to sashimi or seared beef, and is perfect for drizzling over pan-fried fish and griddled vegetables or in salad dressings.
Lemon or lime juice is fine but if you can get hold of 100% fresh yuzu juice it will be even better. It will keep in the fridge for a month.
All seasons | Makes 100ml
50ml yuzu, lemon or lime juice
50ml soy sauce
1 tablespoon rice vinegar
2 teaspoons mirin
3cm square of kombu
1 heaped tablespoon katsuobushi (dried bonito flakes)
Combine all the ingredients and leave overnight. The next day strain to remove the katsuobushi and kombu.
Try this recipe with:
A small round cloth-textured bowl with an inlaid spot.
• Stoneware
• Grey with white spot
• Opaque gloss glaze
• L8 x W8 x H2cm
• Dishwasher safe
• Handmade in Oxfordshire
Please note that all our pieces are unique and will vary slightly as they are made by hand.
VAT is added at checkout.