{"id":3527,"date":"2018-03-25T09:55:33","date_gmt":"2018-03-25T14:55:33","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3527"},"modified":"2018-03-23T19:24:24","modified_gmt":"2018-03-24T00:24:24","slug":"ponzu-sauce","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3527","title":{"rendered":"Ponzu Sauce"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3525\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Acid from citrus, umami from soy and seaweed along with the smoky goodness of bonito&#8230; Yes, you need to make this. I originally used it on black cod, but it didn&#8217;t look pretty enough. It is absolutely stellar on steak!<\/p>\n<p><strong>Time: 10 minutes (plus steeping time)<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>250g brewed soy sauce (or coconut aminos)<br \/>\n150g fresh lemon juice (approximately four large lemons)<br \/>\n75g fresh lime juice (approximately two large limes)<br \/>\n60g rice vinegar<br \/>\n60g mirin<br \/>\n10g piece kombu<br \/>\n10g bonito flakes<br \/>\n0.5g cayenne pepper<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Combine all ingredients in a mason jar or other suitable container.<\/p>\n<p>Cover and refrigerate for twenty-four to forty-eight hours.<\/p>\n<p>Strain through a fine mesh sieve or coffee filter.<\/p>\n<p>Serve immediately or refrigerate for up to four weeks.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce.pdf\">Get the PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Acid from citrus, umami from soy and seaweed along with the smoky goodness of bonito&#8230; Yes, you need to make this. I originally used it&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Ponzu-Sauce.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3527"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3527"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3527\/revisions"}],"predecessor-version":[{"id":3529,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3527\/revisions\/3529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3525"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}