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Classic Ponzu Sauce
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- #29943
The tartness of the citrus juice and the depth of flavor from the soy sauce and bonito flakes makes ponzu sauce a delicious addition to any Japanese-style meal.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 cup sudachi juice (or use equal parts lemon and lime juice)
1/3 cup rice vinegar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari
3 tablespoons mirin
1/3 ounce dried bonito flakes
1 piece (2 inch square) kombu seaweed
directions
Combine all the ingredients in a non-reactive bowl and let sit at room temperature for 24 hours.
Strain the ponzu sauce through several layers of cheesecloth into a jar or other covered container. Use immediately or store in the refrigerator for up to 2 months.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 7, 2014
This ponzu is the best ever !!! The balance of ingredients is perfect. I'm been using it for years and always get fans when guests eat my food.