Ingredients
Scale
- ½ cup soy sauce
- ¾ rice vinegar
- juice from 1 lemon, strained of all pulp and seeds
- ½ cup packed katsuobushi (about 10 grams)
- 1 piece kombu (4”x4” about the size of your hand) cut into several pieces
Instructions
- Combine the soy sauce, lemon juice, vinegar, katsuo bushi, and kombu in a container.
- Refrigerate for at least 2 days but preferably for 1 week. Strain through a colander, pressing down on the solids to extract as much liquid as possible.
- Transfer ponzu to a clean container and refrigerate until ready to use. The sauce keeps for several weeks.
Notes
*This recipe makes a traditional ponzu sauce, which does not include any sugar. If you find it too bracing for your taste, add a teaspoon of two of sugar to mellow the flavor. You can also add a Tablespoon of mirin which will also tame some of the bite.
Keywords: ponzu, asian condiments, soy sauce, japanese