Ponzu from Tsukiji Tamura
You can get the ponzu noodles you make in a few days, but if possible, leave them to stand for about two weeks. The kombu flavor is fully flavored and the delicious ponzu sauce is delicious. Ripe yellow pufferfish is a blue one because it has a strong sweetness.
When squeezing it out, if you apply force, even bitter ingredients from the stove will come out, so just a handful is fine.
When squeezing it out, if you apply force, even bitter ingredients from the stove will come out, so just a handful is fine.
How to make it
1
Peel the skin in the center of the pumpkin with a knife. This will make it easier to squeeze.
2
Cut the peeled puffer in half sides and squeeze out the puffer juices on a colander. Don't put too much effort into it.
3
Add the same amount of thick soy sauce as the kamaso soup, add kelp and mix. Leave it like this for about two weeks and when the kelp tastes great, it's finished.
material
-
- Pumpkin unripe blue
- 5 pieces (100cc of fruit juice)
-
- Dark soy sauce
- 100cc
-
- kelp
- About 5g
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