Contributed By: tiffluuMark Bittman NY Times
Yield: 2 1/2 cups. Time: 15 minutes, plus 2 hours' resting
2/3 cup Fresh lemon juice, more to taste
1/3 cup Fresh lime juice, more to taste
1/4 cup Rice vinegar
1 cup Good-quality soy sauce
1/4 cup Mirin (or 1/4 cup sake and 1 tablespoon sugar)
1 3-inch piece kelp (konbu)
1/2 cup (about 1/4 ounce) dried bonito flakes
Pinch cayenne.
In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
Total Preparation Time: More than 2 hours Ingredients: Sauces Actual Cooking Time: No Cooking Required Number of Servings: 2 Origin: Asian Meal Type: Entree