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–+ servings

Easy Homemade Ponzu Sauce

Prep Time3 minutes
Cook Time2 minutes
Marinating Time1 day
Total Time1 day 5 minutes
Author Yuto Omura
Servings 16 1 tbsp servings

Ingredients 
 

Instructions 

  • Heat 2 tbsp mirin in a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol.
    Mirin in a sauce pan
  • Pour the mirin into a container along with 100 ml citrus juice of your choice, 1 ½ tbsp rice vinegar and 125 ml Japanese soy sauce (koikuchi shoyu). Mix well, then add 5 g bonito flakes (katsuobushi) and 10 g dried kelp (kombu) to the container and seal.
    Ponzu ingredients in a container
  • Rest in the fridge for at least 24 hours. (Preferably 2-3 days)
    Container with lid on
  • Strain the ponzu and transfer to a sterilised container. 
    Straining ponzu through a fine mesh sieve
  • Store in the fridge and enjoy!
    Ponzu sauce stored in a glass jar next to a glass dipping bowl

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 sealed for up to 3 months. Once opened, check for any change in smell, colour and taste and use within 1-2 weeks.