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Japanese Ponzu Sauce With Meyer Lemons

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2453
Energy (kCal)93.928
Carbohydrates (g)23.3862
Total fats (g)0.6216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kombu 1 piece seaweed - - - -
    bonito flake 1 - 1 1/2 1/2 - - - -
    soy sauce 3/4 cup 16.96 1.5776 2.6048 0.1824
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    lemon juice 3/4 cup 40.26 12.627 0.6405 0.4392
    mirin 1/3 cup - - - -
    mirin 1 tablespoon - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    rice vinegar 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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