Step 1

Gather all the ingredients.

Step 2

Add a piece of kombu and katsuobushi to a sterilized, wide mouth, 16-oz (2 cups, 480 ml) mason jar.

Step 3

Add mirin, soy sauce, and yuzu juice.

Step 4

Make sure kombu and katsuobushi are submerged. If not, cover the lid and give a good shake. Store the jar in the refrigerator for 24 hours.

Step 5

Strain the yuzu ponzu into a fine-mesh sieve over a measuring cup. Discard the used kombu and katsuobushi. You can also repurpose them to make furikake rice seasoning. Pour the yuzu ponzu back into the jar.

Step 6

You can enjoy the yuzu ponzu immediately. However, it's best to wait for a week (or up to 3-4 months!) so that the flavors have a chance to meld and to round out the sour taste from the yuzu.

Step 7

Store the yuzu ponzu in the refrigerator and keep it for up to 6-12 months.