📝 About This Recipe
This handcrafted Ponzu is a masterclass in the Japanese philosophy of balance, marrying the bright, floral acidity of citrus with the deep, savory resonance of aged soy sauce. Unlike store-bought versions, this recipe utilizes the traditional cold-infusion method to extract the delicate ocean flavors of kombu and katsuobushi without any bitterness. It is an indispensable pantry staple that transforms simple grilled fish, sashimi, or shabu-shabu into a restaurant-quality experience.
🥗 Ingredients
The Umami Base
- 1/2 cups Dark Soy Sauce (Koikuchi) (high quality, naturally brewed)
- 1/4 cups Tamari or Light Soy Sauce (Usukuchi) (for added salt complexity)
- 1/2 cups Mirin (hon-mirin is preferred over mirin-style seasoning)
- 1/4 cups Rice Vinegar (unseasoned)
The Citrus Core
- 1/4 cups Fresh Yuzu Juice (can substitute with a mix of lemon and lime)
- 2 tablespoons Fresh Sudachi or Lime Juice (freshly squeezed)
- 2 tablespoons Orange Juice (adds a necessary hint of sweetness)
- 1 teaspoon Lemon Zest (removed in wide strips, no white pith)
The Aromatics & Infusion
- 1 piece Kombu (Dried Kelp) (approx 3-inch square, wiped gently with a damp cloth)
- 1/2 cups Katsuobushi (Bonito Flakes) (tightly packed)
- 1 piece Dried Shiitake Mushroom (small, for earthy depth)
👨🍳 Instructions
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1
Begin by preparing your kombu; use a damp paper towel to gently wipe away any white powdery substance (mannitol) on the surface, but do not wash it off completely as this is a source of umami.
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2
In a small saucepan over medium heat, combine the mirin and rice vinegar. Bring to a light simmer for 1-2 minutes to burn off the harsh alcohol edge.
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3
Remove the saucepan from the heat and allow the liquid to cool to room temperature before proceeding.
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4
In a clean, non-reactive glass jar or container, combine the dark soy sauce and the tamari.
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5
Add the cooled mirin and vinegar mixture into the glass jar with the soy sauces.
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6
Stir in the fresh yuzu, lime, and orange juices. Ensure the juices are strained of any pulp or seeds for a silky finish.
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7
Submerge the piece of kombu and the dried shiitake mushroom into the liquid.
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8
Add the strips of lemon zest, ensuring there is no bitter white pith attached to the skin.
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9
Finally, add the katsuobushi (bonito flakes). They will initially float but will eventually settle as they absorb the liquid.
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10
Seal the jar tightly and place it in the refrigerator. Let the flavors marry and infuse for at least 24 hours, though 48 hours is ideal for maximum depth.
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11
After the infusion period, set a fine-mesh sieve over a clean bowl. For an even clearer sauce, line the sieve with a layer of cheesecloth.
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12
Strain the mixture, pressing very lightly on the solids to extract the liquid without clouding the sauce.
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13
Transfer the finished Ponzu to a sterilized glass bottle or jar.
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14
Taste your creation! If it feels too sharp, let it 'mellow' in the fridge for another 3-5 days; the flavors will continue to round out over time.
💡 Chef's Tips
Always use fresh-squeezed citrus; bottled juices lack the volatile oils and bright enzymes that make Ponzu sing. If you cannot find Yuzu, a blend of 3 parts lemon juice and 1 part lime juice is the best approximation. Don't throw away the soaked kombu and shiitake! You can julienne them and simmer with a little sugar and soy to make a delicious 'tsukudani' topping for rice. For a vegan version, omit the katsuobushi and double the amount of dried shiitake and kombu. This sauce keeps beautifully in the refrigerator for up to 2 months, with the flavor peaking around the 2-week mark.
🍽️ Serving Suggestions
Serve as a bright dipping sauce for Gyoza or shrimp tempura to cut through the richness of the fry. Drizzle over thinly sliced Hamachi (yellowtail) or scallops for an instant, elegant crudo. Use it as a healthy, vibrant dressing for a cold soba noodle salad with cucumbers and radishes. Whisk with a neutral oil like grapeseed to create a sophisticated vinaigrette for grilled asparagus or broccoli. Pair with a crisp Junmai Ginjo sake or a chilled Japanese lager to complement the citrus notes.