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Yuzu ponzu

This is a very refined ponzu. In this recipe, Luke specifically uses fresh yuzu and Kajita Purple Label soy sauce. To enhance the flavour, preferably use an aged rice vinegar.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 1.25 litres.

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Allergens and dietary requirements

  • Fish
  • Gluten
  • Soy
  • Pescetarian

Ingredients

35
g
katsuobushi
25
g
kombu
12
g
dried maitake
6
g
yuzu, zest
as needed
yuzu, juice
as needed
mirin
as needed
rice vinegar
as needed
de-alcoholised yuzu sake
1.25
l
soy sauce

Scale recipe

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