Ponzu

Name: Ponzu
Prep time: 10 min
Cuisine: Japanese
Ingredients: Soy sauce — 100 ml (1/3 cup + 1 tbsp); Fresh yuzu or lemon/lime juice — 60 ml (1/4 cup); Rice vinegar — 30 ml (2 tbsp); Mirin — 15 ml (1 tbsp); Dried kombu (kelp), small piece — 1; Bonito flakes (katsuobushi) — 5 g (2 tbsp)

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Soy sauce — 100 ml (1/3 cup + 1 tbsp)
Fresh yuzu or lemon/lime juice — 60 ml (1/4 cup)
Rice vinegar — 30 ml (2 tbsp)
Mirin — 15 ml (1 tbsp)
Dried kombu (kelp), small piece — 1
Bonito flakes (katsuobushi) — 5 g (2 tbsp)

Method

Combine soy sauce, citrus juice, rice vinegar and mirin in a bowl or jar.
Add the piece of kombu and bonito flakes.
Let steep in the refrigerator for at least 24 hours (or up to a week) to develop depth.
Strain through a fine sieve, discarding the kombu and bonito flakes.
Store the strained ponzu in a sealed bottle.

Cultural Background: A citrus-infused soy sauce, ponzu blends soy sauce with the juice of Japanese citrus like yuzu or sudachi, its name derived from the Dutch word 'pons', reflecting historical Dutch trading influence, now essential for hot pot and sashimi dipping.

Tips: • The longer infusion time allows the kombu and bonito to add subtle umami depth without becoming a dominant flavour. • Fresh yuzu gives the most authentic, distinctive citrus note; a mix of lemon and lime is the standard substitute.

Variations: • Use sudachi or a mix of citrus for varying flavour profiles. • Adjust vinegar and citrus ratio for a sharper or milder final sauce.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Not applicable; served cold as a dipping sauce. Nutrition (per serving) Approx. 10 kcal, 0.6 g protein, 0 g fat, 1.5 g carbohydrate per 15 ml serving. FAQs What is ponzu traditionally used for? A dipping sauce for shabu-shabu and other hot pot dishes, sashimi, and grilled fish. What is yuzu? A fragrant Japanese citrus fruit with a flavour between lemon, lime and mandarin; a mix of lemon and lime juice is a reasonable substitute.

FAQs: What is ponzu traditionally used for? A dipping sauce for shabu-shabu and other hot pot dishes, sashimi, and grilled fish. What is yuzu? A fragrant Japanese citrus fruit with a flavour between lemon, lime and mandarin; a mix of lemon and lime juice is a reasonable substitute.