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#1
10-11-2005, 11:13 AM
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 ponzo sauce Does anyone have a recipe for making ponzo sauce. Does it keep for a long time? Do you have to keep it in the fridge? Thanks B
__________________ Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.      |
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#2
10-11-2005, 04:33 PM
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| Do you mean Ponzu sauce? If so, it's made from soy sauce, rice vinegar, rice wine, seaweed and dried bonito flakes. I don't have a specific recipe though. Sorry. Mark
__________________ Salad is the kind of food that real food eats. |
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#3
10-11-2005, 06:26 PM
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#4
10-13-2005, 10:14 AM
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| Back in the day when i worked Chinois on Main the ponzu recipe was super simple. Equal parts soy, rice vinegar, mirin(straight the alcohol was not burnt out) and a splash of yuzu juice. You take this base recipe and blend raw enoki mushrooms and a splash of sesame oil and you have a great sauce. Last edited by toddlove8845 : 10-13-2005 at 09:49 PM. |
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