Ponzu

Name: Ponzu
Ingredients: 1/2 cup Rice Vinegar & Lemon (Yuzu or Sudachi) Juice; *e.g. 1/4 cup Rice Vinegar & 1/4 cup Lemon Juice; 1/2 cup Soy Sauce; 1 tablespoons Mirin *optional; 2 g (1 sachet) ‘Katsuobushi’ (Bonito Flakes); 5 cm Kombu; 1/2 cup Rice Vinegar & Lemon (Yuzu or Sudachi) Juice; *e.g. 1/4 cup Rice Vinegar & 1/4 cup Lemon Juice; 1/2 cup Soy Sauce; 1 teaspoons Sugar *optional; 1/8 teaspoon Dashi Powder

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Hiroko Liston @hirokoliston

Melbourne, Australia

‘Ponzu’ is a Japanese citrus-based sauce. It is made with Soy Sauce, Rice Wine Vinegar and juice of citrus fruit such as Yuzu. ‘Katsuobushi’ (Bonito Flakes) and Kelp are also used, so ‘Ponzu’ is full of ‘Umami’.

It is commonly used as dipping sauce and marinade, but ‘Ponzu’ is a great seasoning sauce for salad and many dishes.

Here are two methods to make ‘Ponzu’. The best method is totally recommended. It takes time but only a few days. You go to try it!
*Note: ‘Yuzu’ fruit is hard to find, but bottled ‘Yuzu’ juice can be found at some Asian grocery stores.

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Best Method
1/2 cup Rice Vinegar & Lemon (Yuzu or Sudachi) Juice
*e.g. 1/4 cup Rice Vinegar & 1/4 cup Lemon Juice
1/2 cup Soy Sauce
1 tablespoons Mirin *optional
2 g (1 sachet) ‘Katsuobushi’ (Bonito Flakes)
5 cm Kombu
Quick & Easy Method
1/2 cup Rice Vinegar & Lemon (Yuzu or Sudachi) Juice
*e.g. 1/4 cup Rice Vinegar & 1/4 cup Lemon Juice
1/2 cup Soy Sauce
1 teaspoons Sugar *optional
1/8 teaspoon Dashi Powder

Cooking Instructions

1

<Best Method>
Combine all the ingredients in a bottle or container, and leave it in a fridge for at least a couple of days.
2

<Quick & Easy Method>
Combine all ingredients and mix well.