Ponzu Sauce For Dipping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | 1 | Servings | ||
INGREDIENTS
| Juice of 4 lemons | ||
| 1/3 | c | Plus 2 tablespoons rice |
| vinegar | ||
| 1 | c | Dark soy sauce |
| 2 | T | Tamari sauce |
| 3 | T | Mirin |
| 1/3 | oz | Dried bonito flakes |
| 1 | Two-inch square giant kelp | |
| konbu |
INSTRUCTIONS
Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator. Yield: 2 1/2 cups c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR SHOW #WT1A02 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10516.4mg
Potassium: 1167.6mg
Carbohydrates: 61.5g
Fiber: 2.5g
Sugar: 6.4g
Protein: 17.2g