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Export 5 ingredients for grocery delivery
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.
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