- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons fresh citrus juice (combination of yuzu, lemon, and/or lime)
- 1 tablespoon citrus zest (from the same citrus fruits used for juice)
- 1 tablespoon bonito flakes (optional)
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
1. Prepare Citrus Zest:
- Zest the citrus fruits to obtain about 1 tablespoon of zest. Ensure to zest only the outer, colorful part, avoiding the bitter white pith.
2. Combine Ingredients:
- In a bowl, combine soy sauce, rice vinegar, mirin, fresh citrus juice, citrus zest, bonito flakes (if using), sugar, grated ginger, and minced garlic.
3. Mix Thoroughly:
- Stir the ingredients together until the sugar dissolves and the flavors are well combined.
4. Infuse Flavors:
- Let the Ponzu sauce sit for at least 15-20 minutes to allow the flavors to meld together. If you have time, you can refrigerate it for an hour for a more infused taste.
5. Strain (Optional):
- If you prefer a smoother sauce, you can strain out the bonito flakes and any solid bits. This step is optional.
- Use Ponzu sauce as a dipping sauce for sushi, sashimi, dumplings, or grilled meats. It also makes a flavorful dressing for salads.
Cooking Time: Approximately 15-20 minutes (including resting time).
Serving Size: This recipe makes about 3/4 cup of Ponzu sauce. Adjust quantities based on your needs.