Ponzu

7 ingredients
4 steps

Ingredients

  • Juice of 2 lemons
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup plus 2 tablespoons dark soy sauce
  • 2 tablespoons tamari
  • 1/4 cup mirin
  • 1/4 cup bonito flakes
  • 1 3-inch square kelp, cut in thirds

Directions

  1. 1
    In a bowl, mix together all the ingredients.
  2. 2
    Let sit for 24 hours, then strain through cheesecloth.
  3. 3
    Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months.
  4. 4
    Serve as a dipping sauce for tempura.

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