‘Ponzu’ is a citrus-based sauce and commonly used in Japanese cooking. It can be used as a dipping sauce (for Gyoza) and also a seasoning sauce for salad, marinade 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.