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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is an orange twist to a traditional Japanese Ponzu Sauce. This sauce works great with most white fish sashimi and also adds a refreshing twist to tempura items. Ingredients:
1/4 cup soy sauce |
1/2 cup rice vinegar |
2 tablespoons bonito shavings (dry fish flakes) |
1 (1 inch) square konbu (kelp) |
1 orange, quartered |
Directions:
1. In a saucepan, combine the soy sauce, rice vinegar, bonito shavings, konbu and the orange quarters. Let stand for 30 minutes.
2. Bring to a boil. Just as it starts to boil, remove from the heat. Allow to cool, then strain through a cheesecloth lined sieve.
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