Orange and Ponzu sauce

Orange and Ponzu sauce

Discover this delicious Japanese sauce  


200 millilitres soy sauce, gluten free

60 millilitres mirin

20 millilitres sake

80 millilitres seasoned sushi vinegar

40 millilitres yuzu juice (or lemon juice)

80 grammes castor sugar

1/2 orange roughly chopped

1-2  piece of kombu

1 cinnamon stick


1. Combine all ingredients together.

2. Leave to infuse for at least 24 hours.

3. Only stir as required as the sauce will get better with age.


Photo by  Caroline Attwood on Unsplash

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