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LOCATION: Recipes >> Asian >> Ponzu Sauce 02

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Japanese Ponzu Sauce

1 cup lemon juice or combination lemon-lime (in Japan, sudachi citron or
other very acid citrus fruits are used)
1/3 cup plus 2 Tbsp rice vinegar
1 cup dark soy sauce
2 Tbsp tamari sauce
3 Tbsp mirin, alcohol burned off
1/3 oz (10 g; 1 small handful) dried bonito flakes (hana-katsuo)
2 in (5 cm) square giant kelp (konbu)

Mix all ingredients and let stand for 24 hours. Strain through
cheesecloth and mature 3 months in a cool dark place, or refrigerate.
Keeps indefinitely, but should be used within 1 year for best
flavor. Makes 2 1/2 cups.

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