Sakuru Ponzu Dipping Sauce

Name: Sakuru Ponzu Dipping Sauce
Yield: Makes 1 1/4 cups
Ingredients: 1/4 cup sake, such as Dassai 50; 1/4 cup mirin; 1/2 cup bottled yuzu juice; 1/2 cup katsuobushi (bonito flakes); 6 tablespoons soy sauce; 1 (5-by-5-inch) piece kombu; 10 cherry leaves

Serve this dipping sauce alongside En Japanese Brasserie's Shabu Shabu.

Source: The Martha Stewart Show, May 2010

Makes 1 1/4 cups

Yield

Ingredients

1/4 cup sake, such as Dassai 50
1/4 cup mirin
1/2 cup bottled yuzu juice
1/2 cup katsuobushi (bonito flakes)
6 tablespoons soy sauce
1 (5-by-5-inch) piece kombu
10 cherry leaves

Directions

1. Place sake and mirin in a small saucepan; bring to a boil. Let boil for 30 seconds. Transfer to an airtight container along with yuzu juice, katsuobushi, soy sauce, and kombu. Cover and refrigerate for 3 weeks.
2. Strain through a fine mesh sieve; discard solids. Return mixture to an airtight container and add cherry leaves. Cover and refrigerate for 1 week before using.