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NAN'S PONZU

A classic done right, served at Kinkan in LA

By Nan Yimcharoen, Chef/Owner Kinkan

Chef Nan Yimcharoen pouring yuzuco 100% yuzu juice into ponzu container behind the wood bar at her restuarant KinKan in Los Angeles

Ingredients

  • <p>30ml Mirin Nikiri
  • </p><p>70ml Soy Sauce
  • </p><p>50ml <a href="https://www.theyuzu.co/products/100-yuzu-juice">100% YUZU JUICE</a>
  • </p><p>Bonito Flakes
  • </p><p>Konbu Aburi (Dried Kelp)</p>

Instructions

Add to Cart
1

Combine mirin, soy sauce and yuzu juice and mix steadily for 30 seconds

2

Add a handful of bonito flakes

3

Add a small piece of konbu (dried kelp)

4

For maximum flavor, allow to steep in you refrigerator in an airtight container for one week

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