January 5, 2010


Last night, I decided to make home-made ponzu by using the remaining ones of the yuzu that my father had sent us. I had made instant ponzu several times before, by simply combining soy sauce, yuzu juice, and dashi (by dashi, I mean water plus some instant dashi) at a ratio of 1:1:1, but I had never made real home-made ponzu. I searched for recipes that sounded good, and I finally decided to try the juice, soy sauce, and mirin ratio of 5:5:1 to 2.

I managed to obtain only 40 ml juice from these yuzu (although I had expected to get more). So, I combined:
40 ml yuzu juice
40 ml soy sauce
20 ml mirin (microwaved for 20-30 seconds to evaporate alcohol)
Mirin whose alcohol has been removed by boiling, like I did by microwaving, is called nikiri mirin. Nikiri comes from the verb nikiru (boil off).
10 g katsuobushi (dried bonito shavings)
4-cm square kombu
柚子から果汁はわずか40 mlしか取れませんでした(もう少し取れると思ったのですが)。従って、下記の材料を合わせました:
柚子果汁40 ml
醤油40 ml
鰹節(かつおぶし)10 g
昆布4 cm四方

I think I'll use the yuzu peelings to make some kind of furikake:

Note: You are supposed to use only the outermost, yellow part of the skin because the white part is bitter. This is also true when you make suikuchi. Disregard the white part that is shown in the photo above!
注: 白い部分は苦いので、一番外側の黄色い部分だけを使うことになっています。吸い口を作る時も同様です。写真にある白い部分は気にしないで下さい!
To be continued.

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