Yuzu ponzu from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 279) by Naoko Takei Moore and Kyle Connaughton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simmered tofu hot pot (Yu-dofu); Steamed yellowtail shabu-shabu (Buri no mushi shabu); Steamed pork belly and cabbage; Shrimp and tofu two ways: (2) steamed tofu and shrimp gyoza

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Meyer lemons for yuzu.

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