Name: Japanese Ponzu Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 8-10
Ingredients: 1/2 cup soy sauce (preferably Japanese light soy sauce); 1/4 cup fresh yuzu juice (or substitute with 2 tablespoons each of lemon and lime juice); 2 tablespoons mirin (Japanese sweet rice wine); 2 tablespoons rice vinegar; 1 tablespoon dashi granules (or 1/4 cup bonito flakes); 1 strip of kombu seaweed (about 2 inches); 1 tablespoon grated daikon radish; 1 teaspoon grated fresh ginger; 1 tablespoon sake (optional); 1 small piece of dried orange or yuzu peel (optional)

Instructions

Combine liquid ingredients

In a medium bowl, combine the soy sauce, yuzu juice (or lemon and lime juice), mirin, rice vinegar, and sake if using. Stir well to combine all the liquids evenly.
Add dashi and kombu

If using dashi granules, dissolve them directly into the liquid mixture. If using bonito flakes, place them in a small heat-resistant bowl, add 1/4 cup of hot water, let steep for 5 minutes, then strain and add the liquid to the soy mixture. Add the kombu strip to the mixture.
Infuse the flavors

Add the grated daikon, grated ginger, and dried citrus peel if using. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to develop and meld together.
Strain and store

After infusing, strain the ponzu sauce through a fine-mesh sieve to remove the solid ingredients. Transfer the strained sauce to a clean, airtight container or bottle. The ponzu sauce will keep refrigerated for up to 2 weeks and the flavor will continue to develop.

Japanese Ponzu Sauce

Ingredients

Instructions

Nutritional Information

Japanese Ponzu Sauce is Also Known As