Ponzu sauce is a classic Japanese citrus sauce that can be used without the addition of soy sauce, but is most commonly served with soy included. It's a great dipping sauce for cold noodles, salads, dumplings, grilled meats and fish, cold sliced meat or fish, or any number of other dishes.
Why It Works
- Sweet mirin, refreshing citrus, and smoky/savory bonito flakes and kombu join forces for one flavorful powerhouse.
- Yield:Makes about 1 1/2 cups
- Active time: 5 minutes
- Total time:30 minutes
- 2 tablespoons rice vinegar (1 ounce; 30ml)
- 1/2 cup mirin (4 ounces; 120ml) (see note)
- 1 (3- by 3-inch) piece kombu (about 1 ounce; 30g) (see note)
- 1/2 ounce (15g) shaved katsuobushi (see note)
- 1/2 cup yuzu juice, or equal parts lemon and lime juice (4 ounces; 120ml) (see note)
- 1/2 cup light soy sauce (4 ounces; 120ml)
Combine vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 10 minutes. Strain through a fine-mesh strainer and discard solids (or reserve to make a second batch, using some additional katsuobushi in the second batch). Allow liquid to cool completely.
Combine steeped mirin, citrus juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.