For the Ponzu from Umami: The Fifth Taste by Heston Blumenthal
Pour the sake into a pan, bring to a boil over a high heat and flame off the alcohol. When the flames have died down, remove the pan from the heat and set aside to cool. Add all the remaining ingre...
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Cooking tools:
- Fine-mesh sieve
- Cheesecloth
- Saucepan
- Stove
- Airtight container
- Refrigerator
Ingredients
- 10 g (⅓ oz.) dried bonito flakes
- 15 g (½ oz.) Rishiri kombu (dried), browned on both sides over an open flame
- 550 g tamari soy sauce
- 110 g usukuchi soy sauce
- 1 whole, fresh sudachi citrus
- 2 whole, fresh yuzu citrus
- 525 g rice vinegar
- 700 g mirin
- 65 g sake
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