April 28, 2018

Making Ponzu from Amanatsu/甘夏からポン酢を作る

I have already explained how to make ponzu from citrus fruit somewhere on my blog. Here is how to deal with soiled pieces.
かんきつ類からポン酢を作る方法はすでにこのブログのどこかで説明しましたが、ここでは、汚れた果物の処理の仕方を説明します。
 
1. Rub soiled pieces under running water and soak them in water for some time. Rub again.
1. 汚れた果物を流水で擦り、しばらく水に漬けておきます。再度、擦ります。 
Still very soiled.
まだとても汚れています。 
2. Peel the rind.
2. 皮を剥きます。 
3. Cut in half.
3. 半分に切ります。 
4. Squeeze.
4. 絞ります。 
You'll learn that your hand is the best tool for this job.
この作業には自分の手が一番いいと分かると思います。 
5. Separate the juice from the seeds.
5. 果汁と種を分けます。 
My father and I drank the juice in the glasses. Sour and very refreshing!
コップに入った果汁は父と私で飲みました。酸っぱくて、とても爽快です!

6. Combine juice, dashi (for me, water + instant dashi), and soy sauce at your desired ratio (for me, 1:1:1). Add some dried bonito shavings (katsuobushi) and kombu (I simply left them out).
6. 果汁、出汁(私の場合は、水+出汁の素)、しょう油を好みの割合(私の場合、1:1:1)で合わせます。鰹節と昆布を少し入れます(私は省きました)。  
7. Store in the fridge.
7. 冷蔵庫に保存します。
 
There are still lots of pieces left in one container.
一つの入れ物にはまだたくさん残っています。
We still have a lot more in the other container...
もう一つの入れ物にはもっとたくさん残っています...。

2 comments:

Fräulein Trude said...

Amanatsu is something only available in Japan. Maybe oranges amère could be used but they are only sold in Southern France.
I made Ponzu from lemon and just a little bit pink grapefruit (juice and zests) and let it sit for a while in the fridge. I think it is quite tasty for something made out of substitutes. Your father grows quite a lot of interesting plants. How lucky, our climate is much harsher.

Hiroyuki said...

Kiki: Yes, lemon juice with a little bit of grafruit sounds like a good substitute.

My father is 89 and is still alive and kicking, which gives me a lot of headaches!