Making Fresh Yuzu Ponzu
The sharp, floral acidity of yuzu is the backbone of this sauce. Because yuzu juice is potent and volatile, it requires the mellow depth of aged soy and the subtle saltiness of sea kelp to find its balance.
Patience creates the finish.
Do not rush the infusion process; the kombu needs time to soften and release its glutamates into the citrus. Fresh yuzu is preferred, but bottled high-quality yuzu juice works if you cannot source the fruit.
- glass jar with lid
- fine mesh strainer
- measuring beaker
What goes in.
- 1/2 cupsoy sauce
- 1/4 cupfresh yuzu juice
- 2 tbspmirin
- 1 piece (3-inch)dried kombu
Cold-Steeping the Kelp
Leaving the kombu in the liquid overnight adds a structural umami that cooked versions cannot replicate. Remove the kombu after 24 hours to prevent a slimy texture from developing.
The method.
Combine the liquids
Whisk the soy sauce, yuzu juice, and mirin together in a clean glass jar.
Add the kombu
Wipe the kombu with a damp cloth to remove any white surface dust, then slide it into the jar.
Steep
Seal the jar and place it in the refrigerator for 24 hours.
Strain
Remove the kombu piece and discard it. Pass the sauce through a fine mesh strainer if any small flakes of kelp remain.
When it doesn't go to plan.
Use light-colored soy sauce (usukuchi) if you want the final color of the sauce to remain bright and pale.
The sauce will last for up to a month in the refrigerator; the flavor often improves after the first week.
If you find the citrus too sharp, add an extra teaspoon of mirin to round out the edges.
The ones that keep coming up.
Can I use lemon if I can't find yuzu?
You can, but it will be missing the specific floral aroma of yuzu. Mix equal parts lemon juice and lime juice to get closer to the complex acidity of the original.
Does the kombu need to be washed?
Do not submerge the kombu in water. Simply wipe it with a slightly damp paper towel to clean it.
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