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ponzo sauce

post #1 of 4
10/11/05 at 11:13am
Thread Starter 
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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post #2 of 4
10/11/05 at 4:33pm
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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post #3 of 4
10/11/05 at 6:26pm
I think you'll find what you need here:

Ponzu Sauce Recipes
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post #4 of 4
10/13/05 at 10:14am
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.
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