Ponzu and soy sauce
Ponzu is a sauce that is often made traditionally from mirin, rice vinegar, bonito flakes, kombu, and citrus. In this recipe, it is combined with soy sauce as a flavour enhancer.
Makes 600ml
Allergens & dietary requirements
- Gluten
- Soy
- Vegan
Ingredients
- 50 ml sake
- 50 ml mirin
- 100 ml water
- 100 ml yuzu juice
- 200 ml Japanese soy sauce
- 100 ml rice vinegar
- 1 piece kombu
Preparation method
- Combine the water, sake, and mirin in a pan and bring to the boil to evaporate all the alcohol.
- Add all the other ingredients and leave to infuse at around 65°C for ten minutes.
- Remove the kombu and leave the sauce to cool.
- Store in an air-tight container or bottle until needed.
Serving suggestions
- As a sauce to accompany shabu shabu or a Japanese table grill.
- As a dressing or basic ingredient for a dressing.
- As a flavour enhancer in vegetable components, e.g. with cucumber, bean sprouts, or ginger.
