Japanese Ponzu Sauce With Meyer Lemons
photo by Rinshinomori
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 1/8 C
ingredients
- 1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
- 1 - 1 1⁄2 cup bonito flakes (katsuobushi)
- 3⁄4 cup soy sauce, plus
- 2 tablespoons soy sauce
- 3⁄4 cup lemon juice (see note above)
- 1⁄3 cup mirin, plus
- 1 tablespoon mirin
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
directions
- Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.