Ponzu Sauce Recipe
Making ponzu sauce at home is not only possible but also quite simple!
Ingredients
- ½ cup soy sauce
- ¼ cup citrus juice freshly squeezed (you can use a combination of yuzu, lemon, lime, or orange)
- 2 tablespoons mirin Japanese rice vinegar
- 1 tablespoon dashi optional
- 1 tablespoon ginger grated or minced
- 1 tablespoon sugar for extra sweetness
Instructions
- In a small saucepan, combine the soy sauce, citrus juice, mirin, rice vinegar, and dashi (if using). Place over medium heat and bring to a gentle simmer.
- Add the grated or minced ginger and sugar (if using) to the saucepan, stirring until the sugar has dissolved.
- Let the mixture simmer for 5-10 minutes, allowing the flavors to meld together. Keep an eye on it and stir occasionally to prevent burning.
- Once the sauce has thickened slightly and the flavors have developed to your liking, remove it from the heat and let it cool to room temperature.
- Once cooled, strain the ponzu sauce through a fine-mesh sieve to remove any ginger fibers or other solids.
- Transfer the strained sauce to a clean bottle or jar with a tight-fitting lid. Store it in the refrigerator for up to a few weeks.
- Use your homemade ponzu sauce as a dipping sauce for sushi and sashimi, a marinade for meats and seafood, a dressing for salads and noodle dishes, or as a flavor enhancer for various recipes.
Notes
Feel free to adjust the ingredients and proportions according to your taste preferences. Homemade ponzu sauce allows for customization and experimentation, so don't hesitate to get creative!