Ponzu

Name: Ponzu
Cook time: 135 min
Total time: 135 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 120ml Soy Sauce, Japanese, naturally brewed; 80ml Yuzu Juice; 40ml Sudachi Juice, or Kabosu juice; 45ml Rice Vinegar; 30ml Mirin; 1 piece of Dried Kombu, about 5 cm square, ~5 g; 10g Katsuobushi, bonito flakes

Ponzu is a bright, umami-rich Japanese citrus sauce that balances salty soy, tangy yuzu/sudachi, and a savory dashi background. It's lively and versatile — perfect as a dipping sauce for dumplings and sashimi, a dressing for salads, or a finishing sauce for grilled fish. Make it ahead so the flavors can mellow and meld for best results.

Ponzu is a bright, umami-rich Japanese citrus sauce that balances salty soy, tangy yuzu/sudachi, and a savory dashi background. It... Show more

Traditional Japanese Recipe

Health Grade

E+ · Indulgent

Rating

4.2

Time

2 hrs

Price

0,95 €

Calories

21 kcal

low calorie

quick

easy

low carb

Method

Mix the base

Measure the Soy Sauce, Yuzu Juice, Sudachi Juice (or Kabosu juice), Rice Vinegar, and Mirin into a clean jar or bowl. Gently wipe the Dried Kombu with a damp paper towel if it looks dusty, then add it and the Katsuobushi (bonito flakes). Stir or swirl once or twice so everything is evenly moistened.

Infuse the ponzu

Cover the jar or bowl and refrigerate for 1 hour. Give it a good shake, then refrigerate for 1 hour more. By the end, the liquid should smell bright, savory, and citrusy, with a slightly deeper color.

Strain and store

Set a fine-mesh sieve over a clean bowl or measuring jug and pour the mixture through to remove and discard the kombu and bonito flakes. Let it drip naturally, then transfer the ponzu to a clean bottle or jar and refrigerate it until you're ready to use it.