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Ingredients
Juice of 2 lemons
¼ cup seasoned rice vinegar
½ cup plus 2 tablespoons dark soy sauce
2 tablespoons tamari
¼ cup mirin
¼ cup bonito flakes
1 3-inch square kelp, cut in thirds
Nutritional analysis per serving
4 grams carbs; 33 calories; 1 gram fiber; 1353 milligrams sodium; 3 grams protein; 1 gram sugar
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?
Bonito flakes can be found at many Asian markets. I used to buy them as a treat for my cat and to put on his food as a little treat topping. They are not expensive.
Ideally "sit for a month" before or after straining?
This calls for dark soy sauce. Does this mean the Japanese soy sauce you find in most grocery stores?