Ponzu Sauce Recipe

Ponzu sauce is a very popular ingredient in Japanese cooking.

It can be served with sashimi, rice, hotpots, tempura or used to marinate fish.

This is a refreshing dipping sauce that combines soya sauce with yuzu - a citrus fruit. These are really hard to find outside of Japan and I've never encountered them in my neck of the woods.

You can use fresh lemon juice (don't use that bottled junk) or other citrus fruit like grapefruit. Or you can mix and match.

Ponzu Sauce Ingredients

Soy Sauce
Rice Vinegar
Kombu (Kelp)
Mirin (Sweet Rice Wine)

Kombu is a kind of kelp that is sold dried. Use a damp cloth to lightly was any grit off of the kelp and using a pair of sharp scissors cut off a square piece about two inches by two inches.
Add 2/3 cup of cold water to a small pot.
Place the kombu in the water and bring to a simmer. After about 20 seconds remove the kelp and discard it.
Add 3 tablespoons of Mirin (sweet rice wine) to the broth. Continue to let simmer.
Peel your lemon before squeezing it. This prevents the bitterness from the oil being added to your sauce.
Mix 1/3 cup of freshly squeezed lemon juice with a cup of soya sauce, three tablespoons of the kombu broth and one tablespoon of rice vinegar. Store in container in the fridge for a few hours to let the flavours meld. Enjoy!