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ponzu sauce (japanese citrus dipping sauce) recipe

Name: Ponzu Sauce (Japanese Citrus Dipping Sauce) Recipe
Total time: 30 min
Yield: Makes about 1 1/2 cups
Cuisine: Japanese
Ingredients: 2 tablespoons rice vinegar (1 ounce; 30ml); 1/2 cup mirin (4 ounces; 120ml) (see note); 1 (3- by 3-inch) piece kombu (about 1 ounce; 30g) (see note); 1/2 ounce (15g) shaved katsuobushi (see note); 1/2 cup yuzu juice, or equal parts lemon and lime juice (4 ounces; 120ml) (see note); 1/2 cup light soy sauce (4 ounces; 120ml)

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Total: 30 minutes

Servings: 1

Author : J. Kenji López-Alt

citrus dipping sauce sauce

Ingredients

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2 tablespoons rice vinegar (1 ounce; 30 milliliters)1/2 cup mirin (4 ounces; 120 milliliters) (see note)1 (3- by 3-inch) piece kombu (about 1 ounce; 30 grams) (see note)1/2 ounce (15 grams) shaved katsuobushi (see note)1/2 cup yuzu juice, or equal parts lemon and lime juice (4 ounces; 120 milliliters) (see note)1/2 cup light soy sauce (4 ounces; 120 milliliters)

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Instructions

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Step 1

Combine vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 10 minutes. Strain through a fine-mesh strainer and discard solids (or reserve to make a second batch, using some additional katsuobushi in the second batch). Allow liquid to cool completely.

Step 2

Combine steeped mirin, citrus juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.