Ponzu
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- Juice of 2 lemons
- ¼cup seasoned rice vinegar
- ½cup plus 2 tablespoons dark soy sauce
- 2tablespoons tamari
- ¼cup mirin
- ¼cup bonito flakes
- 13-inch square kelp, cut in thirds
Nutritional analysis per serving (4 servings)
65 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 2726 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura.
Private Notes
Comments
Bonito flakes (katsuo bushi) are easy to find online, but if you're in a hurry to make this, fish sauce might work in a pinch. As it's much saltier & more concentrated than the broth produced by soaking bonito flakes, you'll need a very small amount – probably less than a teaspoon. I'd recommend making the entire recipe first, then stirring in the fish sauce to taste, a few drops at a time. The idea is to add a bit of umami without obscuring the other flavors or making the ponzu overtly fishy.
Amazon sells Bonito flakes -- and they are like crack for cats. So we dole them out as cat treats. As an added bonus, whenever I need to make a new batch of Ponzu, I have handfuls of bonito that I can grab out of the treat cupboard (I mean pantry).
I don’t have bonito flakes. Will fish sauce (nam pla) work?
This calls for dark soy sauce. Does this mean the Japanese soy sauce you find in most grocery stores?
Kombu is kelp, btw. Not sure why it wasn't explicitly mentioned.
Amazon sells Bonito flakes -- and they are like crack for cats. So we dole them out as cat treats. As an added bonus, whenever I need to make a new batch of Ponzu, I have handfuls of bonito that I can grab out of the treat cupboard (I mean pantry).