Ponzu
Ponzu is a soy sauce based condiment spiked with citrus juice and mirin and steeped with katsuobushi and kombu.
Makesabout 3/4 cup
Prep5 minutes
Cook2 minutes
Ponzu is a soy sauce-based condiment spiked with citrus juice and mirin and steeped with katsuobushi and kombu.
In Japan, ponzu is typically made with yuzu, a specific kind of citrus that is difficult to get here Stateside. Subbing in a combo of lemon and lime works well. Mirin provides sweetness to offset the salty, sharp flavors. Katsuobushi and kombu are the base flavors for dashi, the umami-packed broth that is the basis for so many Japanese dishes, like miso soup.
There isn’t really a standard formula for ponzu, and it’s very based on personal taste. Feel free to play around with the soy sauce-to-mirin-to-acid ratio until it reaches your preference.
Is Ponzu Vegan?
Katsuobushi is made from fish, which means traditional ponzu is not vegan. You can leave it out or use a couple of dried shiitake mushrooms for a vegan version.
How Do I Use Kombu and Katsuobushi in Ponzu?
Kombu and katsuobushi are treated similarly here like when making dashi. There are two popular ways to do this.
- Cold brew method: In this method, the kombu and katsuobushi are added to the sauce and slowly infused with their flavor without heat. This produces a slightly more subtle and overall clearer-tasting sauce. It’s slightly easier and requires fewer dishes, just more time.
- Quick brew method: Here the soy sauce and mirin are warmed with the kombu, then the katsuobushi is added and steeped in the warm liquid for 10 minutes. Despite the small amount of time, this sauce tends to be a little saltier and a touch more strongly flavored.
How Do I Use Ponzu?
Ponzu sauce is very versatile. Try it as the following:
- A marinade
- Dipping sauce for cold noodles like soba or somen
- Dipping sauce for dumplings
- A salad dressing
- Poured over silken tofu
Ponzu Sauce Recipe
Ponzu is a soy sauce based condiment spiked with citrus juice and mirin and steeped with katsuobushi and kombu.
Prep time 5 minutes
Cook time 2 minutes
Makes about 3/4 cup
Nutritional Info
Ingredients
- 1
medium lemon
- 1/4 cup
plus 2 tablespoons soy sauce
- 1/4 cup
mirin
- 1 to 2
medium limes
- 2 teaspoons
rice vinegar
- 1 (about 3-inch square) piece
dried kombu (dried kelp)
- 1/4 lightly packed cup
katsuobushi (bonito fish flakes)
Instructions
Method 1: Cold Brew
Squeeze the juice from 1 lemon until you have 2 tablespoons. Squeeze the juice from 1 to 2 limes until you have 2 tablespoons. Place the lemon juice, lime juice, 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup mirin, and 2 teaspoons rice vinegar in a resealable container or small jar. Add 1 (3-inch square) piece kombu and 1/4 lightly packed cup katsuobushi. Stir to combine.
Seal the container and let steep for 4 hours at room temperature or overnight in the refrigerator. Strain through a fine-mesh strainer into another jar or bowl. Discard the kombu and katsuobushi, or reserve for another use.
Method 2: Quick Brew
Place 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup mirin, and 1 (3-inch) piece kombu in a small saucepan over medium heat until bubbles start to form at the edges, about 2 minutes. Do not boil, or the kombu will create a slimy texture. Remove the saucepan from the heat.
Add 1/4 lightly packed cup katsuobushi, stir to combine, and let steep for 10 minutes. Meanwhile, squeeze the juice from 1 lemon until you have 2 tablespoons. Squeeze the juice from 1 to 2 limes until you have 2 tablespoons.
Strain the soy sauce mixture through a fine-mesh strainer into a resealable container or small jar. Add the lemon juice, lime juice, and 2 teaspoons rice vinegar, and stir to combine.
Recipe Notes
Storage: Ponzu can be stored in an airtight container in the refrigerator for up to one week.