Ponzu from Tsukiji Tamura
You can eat the ponzu sauce you make a few days later, but it's best to let it sit for about two weeks. This allows the umami of the kelp to fully develop, resulting in a delicious ponzu sauce. Ripe yellow kabosu citrus fruits are too sweet, so use green ones.
When squeezing, don't use too much force, as this will extract the bitter components from the fruit; just a handful is enough.
When squeezing, don't use too much force, as this will extract the bitter components from the fruit; just a handful is enough.
How to make it
1
Use a knife to peel the skin all the way around the center of the kabosu. This will make it easier to squeeze
2
Cut the peeled kabosu in half horizontally and squeeze out the juice over a colander. Do not squeeze too hard
3
Add the same amount of dark soy sauce as the kabosu juice, then add the kelp and mix. Leave it like this for about two weeks, and once the umami of the kelp has been released, it's ready
material
-
- Unripe , green kabosu
- 5 pieces (100cc of juice)
-
- Dark soy sauce
- 100cc
-
- kelp
- About 5g
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