3 Different Types of Ponzu
3 Different Types of Ponzu

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 3 different types of ponzu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ponzu (with a bonus Tethys); and Wasabi, who was mostly doodled during lectures where we were covering the different types of aggression in cats/dogs. yep I'm still on this boat. this might be the first time since I first drew Ponzu over a year and a half ago that I've done something of her in color. :v. I was the victim of a ponzu scheme at a Japanese restaurant when I asked for low-sodium soy sauce and they gave me regular soy sauce. Because we respect your right to privacy, you can choose not to allow some types of cookies.

3 Different Types of Ponzu is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. 3 Different Types of Ponzu is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 3 different types of ponzu using 17 ingredients and 10 steps. Here is how you can achieve it.

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

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Steps to make 3 Different Types of Ponzu:
  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.

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