- 3 partsSoy sauce
- 2 partsCitrus juice
- 1 partMirin
- 1 partRice vinegar
- 1/2 cup (125ml) soy sauce
- 1/3 cup (80ml) citrus juice: lemon and lime mixed, or yuzu
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 1 piece kombu, about 5cm square
- 1 cup (about 5g) katsuobushi (bonito flakes)
- Warm the mirin in a small saucepan for 30 seconds to cook off the alcohol, then take it off the heat.
- Add the soy sauce, citrus juice and rice vinegar. Drop in the kombu and katsuobushi and stir.
- Cover and leave to steep for at least 1 hour at room temperature, or overnight in the fridge.
- Strain through a fine sieve, pressing on the bonito flakes. Bottle and keep in the fridge.
Ponzu is soy sauce lifted with citrus juice, rice vinegar and mirin, then steeped with kombu and bonito flakes for a deep, smoky savouriness. It is the dipping sauce for shabu-shabu and gyoza, and a two-ingredient dressing for seared beef, fish and salads.
Bottled ponzu is fine, but fresh lemon and lime (or yuzu, if you can find it) taste noticeably brighter. It needs an hour to steep, and is even better the next day. Read what ponzu is for the background.
Gyoza, seared beef, salmon and tuna, salads, hot pot, grilled mushrooms and cold tofu.
It is the dressing on beef tataki salad. Use it for dipping gyoza or spoon it over a salmon poke bowl. Read about katsuobushi too.
Uses this sauce
Recipes that call for this sauce. Make a batch and cook one of these.
Pairs well with
Dishes this sauce suits. These recipes make their own glaze or dressing, so you can swap this sauce in.