meyer lemon ponzu
Serves: about ½ cup
Ingredients
- 1 piece kombu, (about 2 x 2 inches)
- 3 tablespoons meyer lemon juice
- 3 tablespoons organic shoyu
- ½ tablespoon rice vinegar
- ½ teaspoon mirin (optional)
- 1 tablespoon bonito flakes (optional)
Instructions
- Lightly rinse the kombu and place in a small bowl along with the meyer lemon juice, shoyu, rice vinegar, and mirin. Cover and let sit for at least a few hours, but preferably overnight.
- For a vegetarian ponzu, stop here. Otherwise add the bonito flakes, let sit for a few minutes and strain. (If you want extra smoky ponzu, you can add the bonito in step 1).
- Enjoy ponzu tossed with soba noodles, or as a dipping sauce with lettuce wraps or summer rolls. Stored in the refrigerator, it'll keep for at least a few months.
Recipe by Love and Lemons at https://dailycove.info/meyer-lemo-ponzu/%3C/div%3E%3Cdiv
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