Name: For the Ponzu
Cuisine: United Kingdom
Ingredients: 65 g sake; 550 g tamari soy sauce; 525 g rice vinegar; 15 g (½ oz.) Rishiri kombu (dried), browned on both sides over an open flame; 1 whole, fresh sudachi citrus; 2 whole, fresh yuzu citrus; 10 g (⅓ oz.) dried bonito flakes; 700 g mirin; 110 g usukuchi soy sauce

Ingredients

65 g sake
2 whole, fresh yuzu citrus
1 whole, fresh sudachi citrus

Method

Pour the sake into a pan, bring to a boil over a high heat and flame off the alcohol. When the flames have died down, remove the pan from the heat and set aside to cool. Add all the remaining ingredients, place in an airtight container and refrigerate for one month.

Strain the liquid through a fine sieve lined with muslin that has been previously soaked in water, adjust the seasoning wi