January 14th, 2024

Boris Mann 15th January 2024 at 2:21am

Reading through East Winds cookbook this morning. I love readable cookbooks.

I copied out the East Winds Pantry items.

Ok I now have a selection of cookbooks I’m browsing:

Yes I’m behind in listing cookbooks!

Made Tuna Tataki, which means I needed to make Homemade Ponzu Sauce

Homemade Ponzu Sauce

A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.

  • ½ cup soy sauce
  • ½ cup citrus juice (a mixture of lemon, orange, and/or grapefruit juices)
  • zest from one lemon
  • 2 Tbsp mirin (or substitute 2 tsp sugar + 2 Tbsp sake or water)
  • ½ cup katsuobushi (dried bonito flakes) (packed; for vegan/vegetarian, omit or substitute 1–2 dried shiitake mushrooms)
  • 1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.6 cm, 6 g per piece)

No overnight soaking, and no bonito flakes or seaweed.