RECIPE: Al Brown's Ponzu Sauce
Chef Al Brown was in studio with Wendyl Nissen earlier this week, and he's sharing his delicious Ponzu Sauce recipe with us!
Half a cup of Rice White Vinegar
Half a cup of Soy Sauce
A quarter of a cup of Red Wine
One and a half tablespoons of Dried Bonito flakes
2 Pickled Plums (available at most Asian food stores)
1 whole Lime (quartered)
1 - Place all the ingredients in a small saucepan and place on medium-low heat. Bring up to a very slight simmer. Simmer for half an hour to let the flavours infuse.
2 - Remove from the heat and strain through a fine sieve, or better still, a piece of muslim cloth.
3 - Cool to room temperature, then refridgerate.
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