Easy Homemade Ponzu Sauce
https://sudachirecipes.comLearn everything you need to know about ponzu! This unique Japanese condiment is made with dashi ingredients soaked in citrus juice, vinegar and soy sauce. It's the perfect balance of salty, sour and sweet and can be used as a dipping sauce, in cooking, as a marinade or even to make salad dressings!
Ingredients
- 30 ml mirin
- 100 ml citrus juice of your choice
- 25 ml rice vinegar
- 125 ml soy sauce
- 5 g bonito flakes (katsuobushi) omit these to make it suitable for vegetarians and vegans
- 10 g dried kelp (kombu) (kombu)
Instructions
- Heat 30 ml mirin in a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol.
- Pour the mirin into a container along with 100 ml citrus juice of your choice, 25 ml rice vinegar and 125 ml soy sauce. Mix well, then add 5 g bonito flakes and 10 g dried kelp (kombu) to the container and seal.
- Rest in the fridge for at least 24 hours. (Preferably 2-3 days)
- Strain the ponzu and transfer to a sterilised container.
- Store in the fridge for up to 6 months.
- Enjoy!
Notes
For larger batches, store the ponzu in smaller containers and use one at a time to extend the shelf life.
Store in the fridge and use within 6 months. Check for any change in smell, colour and taste and discard if you're unsure.
Nutrition
Calories: 15kcal | Carbohydrates: 2.4g | Protein: 1g | Cholesterol: 1mg | Sodium: 418.6mg | Fiber: 0.3g