filmov
tv
SAUCE101 Ponzu Sauce
Показать описание
Ponzu sauce is obtained by boiling the following ingredients:
* 120 ml Mirin.
* 2 tablespoons rice vinegar.
* 1 piece kombu seaweed (about 30 g)
* 15 g katsuobushi.
* 120 ml yuzu juice/ or lemon.
* 120 ml soy sauce.
In a small saucepan, bring the rice vinegar, mirin and kombu seaweed to a boil over low heat. Remove from heat and add the katsuobushi. Cover with a lid and let stand for about 10 minutes. Pass the sauce through a sieve and let cool. Add the yuzu juice with the soy sauce and mix well. It can be stored in the refrigerator, in a glass container, for a maximum of one week.
La salsa Ponzu si ottiene facendo bollire i seguenti ingredienti:
* 120 ml di mirin.
* 2 cucchiai da tavola aceto di riso.
* 1 pezzetto alga kombu (circa 30 gr).
* 15 gr katsuobushi.
* 120 ml succo di yuzu/oppure limone.
* 120 ml salsa di soia.
In un pentolino portate a bollore a fuoco lento l’aceto di riso, il mirin e l’alga kombu. Togliete dal fuoco e aggiungete il katsuobushi. Coprite con un coperchio e lasciate riposare per 10 minuti circa. Passate la salsa attraverso un passino e lasciate raffreddare. Aggiungete il succo di yuzu con la salsa di soia e mescolate bene.Si conserva in frigo, in un contenitore di vetro, per al massimo una settimana.
#sauce101 #prokitchen #ponzu #cookingschool #sogood #cookingtips #artofplating #culinarylife #foodvideo #foodvideos #chefslife #foodideas #foodart #foodtips #recipeshare #cookingvideo #easyrecipes #theartofplating #culinarytalents #chefstalk #discoveringchefs #chefsroll
* 120 ml Mirin.
* 2 tablespoons rice vinegar.
* 1 piece kombu seaweed (about 30 g)
* 15 g katsuobushi.
* 120 ml yuzu juice/ or lemon.
* 120 ml soy sauce.
In a small saucepan, bring the rice vinegar, mirin and kombu seaweed to a boil over low heat. Remove from heat and add the katsuobushi. Cover with a lid and let stand for about 10 minutes. Pass the sauce through a sieve and let cool. Add the yuzu juice with the soy sauce and mix well. It can be stored in the refrigerator, in a glass container, for a maximum of one week.
La salsa Ponzu si ottiene facendo bollire i seguenti ingredienti:
* 120 ml di mirin.
* 2 cucchiai da tavola aceto di riso.
* 1 pezzetto alga kombu (circa 30 gr).
* 15 gr katsuobushi.
* 120 ml succo di yuzu/oppure limone.
* 120 ml salsa di soia.
In un pentolino portate a bollore a fuoco lento l’aceto di riso, il mirin e l’alga kombu. Togliete dal fuoco e aggiungete il katsuobushi. Coprite con un coperchio e lasciate riposare per 10 minuti circa. Passate la salsa attraverso un passino e lasciate raffreddare. Aggiungete il succo di yuzu con la salsa di soia e mescolate bene.Si conserva in frigo, in un contenitore di vetro, per al massimo una settimana.
#sauce101 #prokitchen #ponzu #cookingschool #sogood #cookingtips #artofplating #culinarylife #foodvideo #foodvideos #chefslife #foodideas #foodart #foodtips #recipeshare #cookingvideo #easyrecipes #theartofplating #culinarytalents #chefstalk #discoveringchefs #chefsroll
0:00:25
SAUCE101 Ponzu Sauce
0:02:40
Homemade Ponzu Sauce Recipe: You Won't Believe How Simple It Is
0:00:57
Easy Japanese Ponzu Recipe #japaneserecipe #ponzu #sauce
0:00:32
The BEST Sauce Anyone Can Make
0:00:30
THE PERFECT HOT POT SAUCE 🔥 | Step-by-Step Guide | Subscribe for More! #hotpot #shorts
0:00:07
Pacific Island American Soy Sauce Uses on all her foods
0:00:18
Replaced old Soy Sauce with Pacific Island American Soy Sauce
0:10:17
BEGINNER'S GUIDE TO JAPANESE COOKING! If you've ever lost in the Japanese supermarket, wat...
0:01:00
Taste testing Amazon soy sauces and mirins #shorts #ramen
0:03:16
How to use hoisin sauce in stir-frying and more
0:00:56
Zero Additive Soy Sauce | WAN JA SHAN BREWERY CO., LTD. | Taiwantrade
0:04:41
Scallop asparagus foam sauce
0:05:08
Mcdonald's Butter Soy Sauce Fries: How's it taste?
Комментарии