Ponzu Sauce

Name: Ponzu Sauce
Prep time: 5 min
Ingredients: ½ cup soy sauce; ½ cup citrus juice ((See Notes: I love the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice)); lemon zest from one lemon; 2 Tbsp mirin ((2 Tbsp sake or water + 2 tsp sugar)); ½ cup katsuobushi (dried bonito flakes) ((packed; 6 g; skip for vegan)); 1 piece kombu (dried kelp) ((2" x 3" strip; 6 g))

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Prep Time: 5 minutes

Servings: 1

Author : Namiko Chen

japanese sauce ponzu

Ingredients

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½ cup soy sauce½ cup citrus juice ((See Notes: I love the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice))lemon zest from one lemon2 Tbsp mirin ((2 Tbsp sake or water + 2 tsp sugar))½ cup katsuobushi (dried bonito flakes) ((packed; 6 g; skip for vegan))1 piece kombu (dried kelp) ((2" x 3" strip; 6 g))

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Combine all the ingredients in a sterilized mason jar and mix well.

Step 3

Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.

Step 4

After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).

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