Make Your Own Ponzu
Look in your fridge. Go ahead. I’ll be here. Do you have ponzu in there? No? Well, don’t worry! I’ve got you covered. This delicious sauce is something that’s easy to make and one that you’ll use in so many different ways.
What Is Ponzu?
That’s a really great question! And don’t worry, I’ve got answers for you. Ponzu is a delightful sauce used in Japanese cuisine that utilizes lots of yummy citrus (typically yuzo, but certainly can be made with other citrus) and our friends from the world of dashi – kombu and bonito flakes. It gets a little bit of tartness from mirin and vinegar. Making it a very versatile and flavorful sauce! And when you mix it with soy sauce, it becomes something called shoyu, which is well, pure magic!
What Do I Do With Ponzu?
Man, you’ve got a lot of great questions, I love that! Personally, I think ponzu is great on so many things. Think of it as your new favorite way to add “zing” to your food! My current favorites are using it to make a delicious salad dressing, a delightful sauce for pan-fried fish and when you turn it into shoyu, it’s fabulous as a dressing for your noodles in your noodle bowl!
I love ingredients like ponzu because they’re unusual, and add so much unique flavor. So when people get bored with the traditional squeeze of lemon or dollop of salsa, I say, try something new! You won’t regret it!
Make Your Own Ponzu
- Yield: about 1 cup 1x
Adapted from J. Kenji López-Alt
- 3 tablespoons rice vinegar
- 1/3 cup mirin
- 1 piece kombu (3×3-inch or about 3 grams)
- ¼ cup bonito flakes
- 2 tablespoons lime juice
- ¼ cup lemon juice
- ¼ cup grapefruit juice
Place the vinegar, mirin and kombu in a small saucepan. Set over medium heat and let mixture come to a simmer. Take off the heat and gently stir in the bonito flakes. Let mixture steep for about 10 minutes. Using a fine-mesh sieve, strain the mixture over a bowl, reserving the liquid and saving the kombu and bonito flakes for another use. Allow to cool to room temperature, then add the citrus juices. Cover and store in your refrigerator. Will keep for about 1 week, refrigerated.