dishes

NAN'S PONZU

A classic done. Ponzu sauce with 100% Yuzu Juice brings you the bright tangy umami flavor you crave.

By Chef Nan, Owner of Kinkan

see recipe below - go to Campanelle Pasta Salad recipe
Chef Nan Yimcharoen pouring yuzuco 100% yuzu juice into ponzu container behind the wood bar at her restuarant KinKan in Los Angeles

Ingredients

  • 30ml Mirin Nikiri,
  • 70ml Soy Sauce,
  • 50ml 100% YUZU JUICE,
  • Bonito Flakes,
  • Konbu Aburi (Dried Kelp)

Instructions

Step 1
Combine mirin, soy sauce and yuzu juice and mix steadily for 30 seconds
Step 2
Add a handful of bonito flakes
Step 3
Add a small piece of konbu (dried kelp)
Step 4
For maximum flavor, allow to steep in you refrigerator in an airtight container for one week

In this recipe

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Front view of YUZUCO 100% yuzu juice bottle showcasing pale yellow juice, branded label, and white screw cap on white background
Front view of YUZUCO bottle of 100% yuzu juice showing label and pale juice with whole yuzu fruits behind a textured overlay
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100% Yuzu Juice

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