Homemade Ponzu Sauce
Ponzu is a bright, acidic citrus-soy sauce made by combining equal parts soy sauce and freshly squeezed citrus juice with a small amount of dashi or mirin. It relies on the balance between the sharpness of the fruit and the depth of the soy, requiring no heat and only a brief rest to allow the components to meld.
Balance is everything
The quality of your ponzu depends entirely on the freshness of your citrus. If you cannot find yuzu, a mixture of lemon and lime works best to mimic that specific fragrance.
- citrus juicer
- small glass jar
- fine mesh strainer
What goes in.
- 1/4 cupsoy sauce
- 1/4 cupfresh citrus juice (yuzu, lemon, or a lime-grapefruit blend)
- 1 tbspmirin
- 1 tbspkombu dashi (or water for a sharper version)
- 1 piecedried kombu, 2-inch square
The Kombu Steep
Dropping a small piece of kombu into the liquid for at least ten minutes draws out subtle minerals that soften the harsh edges of the citrus and soy.
The method.
Combine the liquids
Pour the soy sauce, citrus juice, mirin, and dashi into a clean glass jar.
Infuse the base
Add the square of dried kombu to the jar. Seal it and shake gently to incorporate the mirin.
Rest
Leave the jar at room temperature for at least 10 minutes. If you have time, 30 minutes allows the flavors to truly settle.
Remove the kombu
Take the kombu out and discard it. Do not leave it in for more than an hour or the sauce may become slimy.
Other turns to take.
Spicy Ponzu
Add a small pinch of shichimi togarashi or a slice of fresh serrano pepper to the jar while it rests.
Aged Ponzu
Store the finished sauce in the refrigerator for two days before using; the acidity will mellow significantly.
When it doesn't go to plan.
Always strain the juice if you use a hand-press to ensure no pulp remains in the final sauce.
Do not use highly processed soy sauce; choose a naturally brewed variety for better depth.
Keep the sauce refrigerated and use it within two weeks for the brightest flavor.
The ones that keep coming up.
Can I use bottled citrus juice?
Avoid bottled juice as it often contains preservatives that interfere with the bright, sharp profile essential to ponzu.
Why does my ponzu taste too salty?
The acidity of the citrus should counteract the salt. If it feels too aggressive, add a half-teaspoon more mirin or a splash of water.
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