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Japanese · Sauce / condiment
Ponzu Citrus Soy Sauce
Fresh lemon or lime juice, rice vinegar, soy, tamari and cooked-off mirin steeped for a day with bonito flakes and kombu, then strained: a sharp, smoky dipping sauce for white-fish sashimi, hot pots and vinegared dishes.
- YieldServes 8
- Hands-on20 min
- Total12 h 23 min
- Difficulty
Ingredients
- 95 mlfresh lemon juice, or lemon and lime mixed (sudachi or other sharp citrus if you can find it), strained
- 35 mlrice vinegar
- 95 mldark (koikuchi) soy sauce
- 2¼ tsptamari
- 1¼ tbspmirin
- 4 gdried bonito flakes (hana-katsuo), a small handful
- ½ piecekombu, 5 cm square, wiped with a damp cloth
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