Japanese Condiment: Ponzu Sauce. Enjoy making this all-purpose Japanese citrus sauce at home!

Homemade Ponzu Sauce

INGREDIENTS

• ½ cup soy sauce
• ½ cup citrus juice (See Notes: I love the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice)
• lemon zest from one lemon
• 2 Tbsp mirin (2 Tbsp sake or water + 2 tsp sugar)
• ½ cup katsuobushi (dried bonito flakes) (packed; 6 g; skip for vegan)
• 1 piece kombu (dried kelp) (2" x 3" strip; 6 g)

INSTRUCTIONS

1. Gather all the ingredients.

   

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

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

4. After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).

To Store

1. You can keep homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute mirin with water and sugar, please use it within a week. When you use ponzu, make sure not to cross-contaminate. The sauce can last for 6-12 months if you sanitize and keep everything clean during making the ponzu.

https://www.justonecookbook.com/ponzu-sauce/