Homemade Ponzu Sauce

Name: Homemade Ponzu Sauce
Total time: 48 h 10 min
Ingredients: ½ cup soy sauce; ½ cup citrus juice (I recommend a mixture of lemon, orange, and/or grapefruit juices; I used 6 Tbsp lemon juice and 2 Tbsp orange juice); zest from one lemon; 2 Tbsp mirin (or substitute with 2 tsp sugar + either 2 Tbsp sake or 2 Tbsp water); ½ cup katsuobushi (dried bonito flakes) (packed; skip for vegan/vegetarian); 1 piece kombu (dried kelp) (2 inches x 3 inches, 5 x 7.6 cm; 6 g)

www.justonecookbook.com

Your recipes

Total: 2890

Servings: 1

Ingredients

Remove All · Remove Spices · Remove Staples

½ cup soy sauce½ cup citrus juice (I recommend a mixture of lemon, orange, and/or grapefruit juices; I used 6 Tbsp lemon juice and 2 Tbsp orange juice)zest from one lemon2 Tbsp mirin (or substitute with 2 tsp sugar + either 2 Tbsp sake or 2 Tbsp water)½ cup katsuobushi (dried bonito flakes) (packed; skip for vegan/vegetarian)1 piece kombu (dried kelp) (2 inches x 3 inches, 5 x 7.6 cm; 6 g)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Gather all the ingredients.

Step 2

Combine all the ingredients in a sterilized mason jar and mix well.

Step 3

Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep it for a month, especially if they make a big batch.

Step 4

After steeping, drain the mixture in a sieve to strain out the katsuobushi and kombu. You can use leftover the kombu and katsuobushi to make Homemade Furikake (Japanese rice seasoning).

Step 5

You can keep the homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute the mirin with water and sugar, please use it within a week. When you use the ponzu, make sure to use clean utensils to avoid cross-contamination. The sauce will keep 6 to 12 months if you sanitize and keep everything clean while making the ponzu.