Ponzu Sauce

Name: Ponzu Sauce
Yield: Makes about 150ml (5fl oz/⅔ cup)
Cuisine: Japanese
Ingredients: 3½ tbsp lemon or lime juice (or a mixture of both); 3½ tbsp lemon or lime juice (or a mixture of both); 4 tbsp soy sauce; 1 tbsp mirin; 1½ tbsp rice vinegar; ¼ tsp instant dashi powder (see Cook’s note)

Preparation info

Makes about
150 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

4 tbsp soy sauce
1 tbsp mirin
3½ tbsp

Asia
Japan
Fish course
Sauce
Pescatarian
South America

Method

Add all the ingredients to an airtight container or jar, close tightly and shake well to dissolve the instant dashi powder. If the sauce is too sharp to taste, add ½ teaspoon of caster (superfine) sugar and shake it again to dissolve. Store in an airtight container or jar in the fridge. Ponzu sauce will keep for three weeks in the fridge.