This homemade yuzu ponzu can be used as a dipping sauce, salad dressing, or marinade to add a citrusy, umami-rich flavour to your dishes.
Ingredients:
- 2-3 fresh yuzu (enough to get about 60ml yuzu juice)
- 60ml soy sauce (we recommend our fresh double fermented Nama Shoyu soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (optional, for a touch of sweetness)
- 1 small piece of kombu (dried kelp), about 2 inches long
- 1-2 tablespoons bonito flakes (optional, for extra umami)
Method:
- Juice the Yuzu: Cut the yuzu in half and squeeze out the juice, straining to remove any seeds. You should have about 60ml of yuzu juice.
- Combine Ingredients: In a bowl, mix the yuzu juice, soy sauce, rice vinegar, and mirin (if using).
- Add Kombu and Bonito Flakes: Place the piece of kombu and the bonito flakes into the mixture. Let it steep for about 30 minutes to an hour to allow the flavors to infuse.
- Strain the Sauce: Remove the kombu and strain the sauce to remove the bonito flakes. The result is a flavorful yuzu ponzu sauce.
- Store: Pour the ponzu sauce into a clean jar and store it in the refrigerator. It will keep for about 1-2 weeks.