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Ponzu Sauce
Ponzu Sauce
An essential condiment and ingredient to make other sauces in Asian cooking. I find this one light and citrusy. Works well over any grilled seafood.
Quick Ponzu Substitute
Quick Ponzu Substitute
Combine 1 Tbsp rice vinegar, 2 tsp soy sauce, 1-2 tsp lemon juice, and 2-3 tsp mirin or orange juice.
INGREDIENTS
- ½ cup soy sauce
- 6 Tbsp lemon juice
- 2 Tbsp orange juice
- lemon zest from one lemon
- 2 Tbsp mirin ( or 2 Tbsp sake or water + 2 tsp sugar)
- ½ cup katsuobushi (dried bonito flakes)
- 1 piece kombu (dried kelp about 6 g)
INSTRUCTIONS
- Combine all the ingredients in a sterilized mason jar and mix well.
- Steep in the refrigerator overnight (minimum), for several days, or for up to a week.
- After steeping, drain over a strainer lined with cheese cloth to get rid of sludge.
To Store
- You can keep ponzu in the mason jar for up to 1 month; however, if you substitute mirin with water and sugar, please use it within a week. The sauce can last for 6-12 months if you sanitize everything during making the ponzu.
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