Combine 100g Koikuchi soy sauce, 20g mirin, 50g rice vinegar, 30g Yuzu juice, 10g sliced garlic, and 5g Kombu in a small saucepan.
Gently heat the mixture over low heat, removing the Kombu just before it reaches a boil (around 80-85°C); let the ponzu cool completely.
Grate 150g Daikon radish and 50g ginger; thinly slice 30g scallions and 10g Shiso leaves.
Sesli anlatım, porsiyon ayarı ve daha fazlası
