Recipe courtesy of:
Ingredients:
1.8 Liter Ponzu Juice
1.8 Liter Soy Sauce
2 cups Mirin
4 Oranges (cut in half)
40 grams Konbu Seaweed
100 grams Katsuobushi (dried bonito flakes)
Directions:
In a pot combine Ponzu juice, Soy sauce, Mirin, Orange halves, and Konbu seaweed. Stir well and bring to a boil. Remove mixture from the heat and add Katsuobushi. Allow mixture to cool completely. Strain through chinois — DO NOT SQUEEZE ORANGES. Serve with sushi.
