Ponzu

Name: Ponzu
Yield: Makes about 2-½ cups
Cuisine: Japan
Ingredients: ½ cup fresh lemon juice, from about 3 lemons; ½ cup rice vinegar; ½ cup fresh lemon juice, from about 3 lemons; 3 tablespoons mirin; 1 cup dark Japanese soy sauce; ¼ ounce (about 1 cup) hana-katsuo (bonito flakes); 2 tablespoons tamari sauce; a 6-inch length of konbu

Preparation info

Makes about
2-½ cups

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Ponzu will keep in a tightly sealed jar in the refrigerator for up to a year. See the Ingredients section for more information on anything unfamiliar,

Ingredients

½ cup fresh lemon juice, from about 3 lemons
½ cup rice vinegar

Asia
Japan
Sauce
Preserve
Pescatarian

Method

Combine all the ingredients in a saucepan and bring to a simmer over high heat. Turn off the heat and let sit for 3 minutes, then strain. Ponzu can be used right away, but it is best after it has been allowed to mature for a month.