Ponzu Sauce
A bright, savory citrus-soy sauce with kombu and bonito depth, ready for dipping, drizzling, or adding a sharp finish to simple dishes.
Prep 5 min · Cook 5 min · Total 40 min · Makes about 1 1/2 cups
Ingredients
- 2 tablespoons rice vinegar
- 1/2 cup mirin
- 1 piece kombu
- 1/2 ounce shaved katsuobushi
- 1/2 cup yuzu juice, or equal parts lemon and lime juice
- 1/2 cup light soy sauce
Directions
Add the vinegar, mirin, and kombu to a small saucepan and warm until the mixture reaches a gentle simmer. Take the pan off the heat, then mix in the katsuobushi. Put a lid on the pan and leave it to infuse for 10 minutes. Pour the mixture through a fine-mesh strainer, then throw away the solids, or save them for another batch with a little extra katsuobushi added next time. Set the strained liquid aside until it has cooled fully. Stir together the infused mirin, citrus juice, and soy sauce. Store the ponzu in a sealed container in the refrigerator for up to 1 week.