Ponzu Sauce

Name: Ponzu Sauce
Yield: Makes about 2½ cups (675 ml)
Cuisine: American
Ingredients: 2 tablespoons tamari (Japanese soy sauce); 3 tablespoons mirin (sweet rice wine); 1 cup (250 ml) soy sauce; One 2- inch (5- cm) square konbu (kelp); ½ cup (125 ml) lime juice; Scant ½ cup (120 ml) rice wine vinegar; ½ cup (10 g) large bonito flakes; ½ cup (125 ml) lemon juice

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Ingredients

½ cup (125 ml) lemon juice
½ cup (125

Americas
United States
Sauce
Fish course
Pescatarian

Method

In a small bowl, combine all the ingredients. Refrigerate for 3 to 4 weeks before using; or boil and let sit at room temperature overnight. Strain through a fine-mesh sieve and discard the solids.