PONZU sauce recipe - Simple, authentic and traditional - Cooking with Chef Dai

Peel 5 large lemons and 1 orange, saving the peels for later use.

Cut the lemons and orange in half and squeeze the juice into a saucepan.

Pour 200 mL of mirin into the saucepan.

Pour 200 mL of cooking sake into the saucepan.

Bring the mixture to a boil on high heat.

Carefully ignite the mirin and sake, and once the flames have extinguished, pour in 400 mL of dark soy sauce.

Add 10 g of dashi kombu to the pan and bring the sauce to a simmer on high heat.

Once simmering, turn off the heat.

Transfer the sauce to a large bowl.

Add a large handful of dried bonito flakes to the sauce.

Once the sauce has cooled down, add 200 mL of rice vinegar and the previously squeezed lemon and orange juice.

If yuzu fruits are unavailable, substitute with 50 mL of yuzu seasoning or additional lemon juice.

Cover the bowl with cling film and leave it in a cool, dark space for at least 24 hours (the creator recommends around a week for better flavor).

After the resting period, pass the ponzu sauce through a sieve and muslin cloth, or alternatively use kitchen paper.

Transfer the ponzu sauce to a bottle and store it in the fridge.

Equipment Needed

Allergens