Here's a simple but authentic homemade ponzo sauce recipe that's highly recommended!
Course Side Dish
Cuisine Japanese
Keyword Ponzu, Sauce
Prep Time 10 minutesminutes
Steep 1 dayday
Total Time 1 dayday10 minutesminutes
Servings 4people
Author Joost Nusselder
Cost $4
Ingredients
½cupsoy sauce
½cupcitrus juice (juices used can vary according to taste)
Lemon zest from one lemon
2tbspmirin
1cupdried bonito flakes (katsuobushi)
1piecekombu (dried kelp)
Instructions
Combine ingredients in a mason jar and mix well. Steep in refrigerator for 24 hours or up to a week. (Some restaurants will even let their ponzu sauce steep for a month. This is recommended for bigger batches.)
Drain to get rid of excess bonito flakes. (These can be saved and used to make furikake (Japanese rice seasoning))
Use immediately or store. To be safe, ponzu can be stored for one month. But if you keep it away from water, you may be able to store it for 6 – 12 months.