Homemade Ponzu Sauce Recipe: You Won't Believe How Simple It Is

Pour 2 tablespoons of mirin into a saucepan and let it boil for about 30 seconds to 1 minute to burn off the alcohol.

Remove from heat and pour into a heatproof container.

Add 100 ml of citrus juice (bottled or fresh) to the container.

Add 1 and 1/2 tablespoons of rice vinegar.

Add 125 ml of Japanese dark soy sauce.

Add a palm-sized piece of kombu dried kelp and 10 g of bonito flakes.

Give it a gentle shake, then cover and refrigerate.

Let it rest for at least 24 hours, ideally 3 days.

After resting, pour it through a strainer to catch the bonito flakes.

Transfer to a sterilized jar or bottle.

Equipment Needed

Allergens