‘Ponzu’ is a Japanese citrus-based sauce. It is made with Soy Sauce, Rice Wine Vinegar and juice of citrus fruit such as Yuzu. ‘Katsuobushi’ (Bonito Flakes) and Kelp are also used, so ‘Ponzu’ is full of ‘Umami’.

It is commonly used as dipping sauce and marinade, but ‘Ponzu’ is a great seasoning sauce for salad and many dishes. Here are two methods to make ‘Ponzu’. The best method is totally recommended. It takes time but only a few days. You go to try it!
*Note: ‘Yuzu’ fruit is hard to find, but bottled ‘Yuzu’ Juice can be found at some Asian grocery stores.


Best Method

Ingredients
1 cup Rice Vinegar & Lemon (Yuzu or Sudachi) Juice
*e.g. 1/2 cup Rice Vinegar & 1/2 cup Lemon Juice
1 cup Soy Sauce
1 to 2 tablespoons Mirin *optional
3 to 5g ‘Katsuobushi’ (Bonito Flakes)
5 to 10cm Kombu

Method
Combine all the ingredients in a bottle or container, and leave it in a fridge for at least a couple of days.

Quick & Easy Method

Ingredients
1 cup Rice Vinegar & Lemon (Yuzu or Sudachi) Juice
*e.g. 1/2 cup Rice Vinegar & 1/2 cup Lemon Juice
1 cup Soy Sauce
1 to 2 tablespoons Mirin *optional
1/4 teaspoon Dashi Powder

Method
Combine all ingredients and mix well.