Ponzu Sauce

Name: Ponzu Sauce
Prep time: 10 min
Total time: 10 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: 120 ml soy sauce; 80 ml yuzu or lemon and lime juice; 40 ml mirin; 20 ml rice vinegar; 10 g kombu; 10 g katsuobushi (bonito flakes)

🥫 SauceБГ

Prep10 min

Cook0 min

Total10 min

Japanese citrus soy — soy sauce steeped with kombu, bonito and sharp citrus juice.

Ingredients

Serves:10

120 ml soy sauce
80 ml yuzu or lemon and lime juice
40 ml mirin
20 ml rice vinegar
10 g kombu
10 g katsuobushi (bonito flakes)

Nutrition (estimated)

medium confidence

11kcal · per serving

1.1g

Protein

1.7g

Carbs

0.1g

Fat

Recipe total: 111 kcal · P 11.4g · C 17.5g · F 1.1g

Estimated from 6 of 6 ingredients

Approximate estimate, calculated from the ingredients.

Steps

1
Bring the mirin to a simmer for 30 seconds to cook off the alcohol, then cool it completely.
2
Combine the cooled mirin with the soy sauce and rice vinegar in a jar.
3
Add the kombu and the bonito flakes.
4
Seal and refrigerate for at least 24 hours, ideally a week. Ponzu is steeped, never heated — heat drives off the citrus aroma entirely.
5
Strain out the kombu and bonito through a fine sieve lined with muslin.
6
Stir in the citrus juice only after straining, so it stays bright.
7
Store in the fridge and use within a month, for dipping sashimi, dressing salads or finishing grilled fish.

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