How to make homemade Ponzu sauce (Citrus soy sauce).

Cut lemons into quarters and squeeze the juice out of them.

Measure the lemon juice, removing seeds and pulps, until you have 200 milliliters.

If the lemon juice is less than 200 milliliters, add rice vinegar to make up the shortage until you reach 250 milliliters of sour liquid.

Add 100 milliliters of mirin into a small pot and turn on the heat to medium.

Once the mirin starts boiling, set it on fire to let the alcohol evaporate.

When the fire goes out, add 250 milliliters of soy sauce and heat until just before it starts boiling.

Turn off the heat and let the mixture cool completely.

Transfer the cooled mixture to a bowl or container and add 200 milliliters of lemon juice and 50 milliliters of rice vinegar, then stir.

Clean the dashi konbu with a slightly damp cloth and add it to the bowl, leaving the white spots on for umami.

Add 10 grams of bonito flakes and let them sink into the mixture.

Wrap the bowl tightly and store it in the fridge for at least four days to let the flavors harmonize.

After four days, filter the ponzu sauce to remove bonito flakes and dashi konbu, squeezing the bonito flakes to extract additional flavor.

Check the taste and add a little bit of mirin if it's too sour, then transfer the ponzu sauce to a bottle and keep it in the fridge.

Equipment Needed

Allergens