Easy Homemade Ponzu Sauce

Name: Easy Homemade Ponzu Sauce
Prep time: 3 min
Cook time: 2 min
Total time: 1 d 5 min
Yield: 18 1
Ingredients: 2 tbsp mirin; 100 ml citrus juice of your choice; 1 ½ tbsp rice vinegar; 125 ml soy sauce; 5 g bonito flakes; 10 g dried kelp (kombu)

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Prep Time
3 mins
Cook Time
3 mins
Additional Time
1 d
Total Time
1 d 5 mins
Servings
18 1
Calories
15 kcal
Cuisine
Japanese

Easy Homemade Ponzu Sauce

Celia Wu

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 tbsp mirin
100 ml citrus juice of your choice
1 ½ tbsp rice vinegar
125 ml soy sauce
5 g bonito flakes (katsuobushi) omit these to make it suitable for vegetarians and vegans
10 g dried kelp (kombu) (kombu)

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Instructions

Heat 2 tbsp mirin in a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol.
Pour the mirin into a container along with 100 ml citrus juice of your choice, 1 ½ tbsp rice vinegar and 125 ml soy sauce. Mix well, then add 5 g bonito flakes and 10 g dried kelp (kombu) to the container and seal.
Rest in the fridge for at least 24 hours. (Preferably 2-3 days)
Strain the ponzu and transfer to a sterilised container.
Store in the fridge and enjoy!

Notes

For larger batches, store the ponzu in smaller containers and use one at a time to extend the shelf life.
Store in the fridge sealed for up to 3 months. Once opened, check for any change in smell, colour and taste and use within 1-2 weeks.