Ponzu Sauce (Japanese Citrus Dipping Sauce)

Name: Ponzu Sauce (Japanese Citrus Dipping Sauce)
Prep time: 5 min
Total time: 24 h 5 min
Ingredients: 1/4 cup soy sauce or tamari; 2 tablespoons lemon juice; 2 tablespoons lime juice; 2 tablespoons mirin; 2 teaspoons rice vinegar; 1/4 cup (3 g) katsuobushi / bonito flakes; 1 2-inch piece kombu; 1 teaspoon freshly grated lemon zest ((optional for bigger citrus flavor boost))

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Prep Time: 5 minutes

Total: 1445 minutes

Servings: 6

Cost: $3.13 /serving

Author : Kimberly Killebrew

ponzu sauce

Ingredients

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1/4 cup soy sauce or tamari2 tablespoons lemon juice2 tablespoons lime juice2 tablespoons mirin2 teaspoons rice vinegar1/4 cup (3 g) katsuobushi / bonito flakes1 2-inch piece kombu1 teaspoon freshly grated lemon zest ((optional for bigger citrus flavor boost))

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Instructions

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Two methods:For a more intense tuna/sea kelp flavor: In a small sauce pan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice.For a milder tuna/sea kelp flavor: Place all of the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.*For a simplified or vegetarian version you can omit the katsuobushi and kombu.Store in in a sealed jar in the refrigerator. It will keep for up to a month.Makes 1/3 cup ponzu sauce.