January 6, 2010

Ponzu (Continued)/ポン酢(続き)

The mixture must be let sit for at least 24 hours and then be strained before use, but I used it as a dressing, unstrained, for shredded cabbage (an accompaniment to tonkatsu) last night. It was quite good! All my family loved it! This morning, I used it as a sauce for cold tofu (hiyayakko). It was almost gone! So, I decided to use the remaining natsumikan to make another batch of ponzu.
(To be continued)

No comments: