Welcome back to another cooking video, I’m
Chef Devaux.
Today I’m going to teach you how to make
Ponzu Sauce, which is basically a citrus based
soy sauce which goes with everything.
You can add this to meat, vegetables, fish.
It’s just great because it delivers such
a great flavor profile.
It adds tarts, saltiness, sourness, and sweetness
all into one and a great balance.
It’s a very simple sauce to make, but here’s
how to make it – let’s go.
Alright so you start by taking some Kombu,
dried seaweed, and you place it in the bottom
of your bowl.
You add 200ml of soy sauce, pour it over like
this.
And then 200ml of freshly squeezed lemon juice.
Just spend the time squeezing these and then
pour it in, great stuff.
Now 200ml of Dashi stock.
I just made this, too.
You can check out the video of how to make
this by clicking on the top left corner of
your screen.
Then followed by 200ml of rice vinegar, and
lastly 100ml of Mirin which is a sweet Japanese
rice wine.
It just adds that little extra something.
Just leave this for 24-hours inside a fridge
and after that take the Kombu out, and then
you place it in a jar and you can keep in
the fridge for, I’d say at least a month.
Okay, so this is it.
After 24-hours you just strain it out and
you take the Kombu out, just like this, and
you keep this in the fridge, in the jar, for
one two months easily.
What you have here is basically just rice
vinegar, soy sauce, and lemon juice which
last very long in the fridge especially when
you don’t have oxygen coming in contact
with it.
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Thanks for watching, see you guys next week.
Goodbye.
END
