Ponzu

Ponzu is the most popular of Japanese sauces; it’s used as a salad dressing, as a dipping sauce for hotpots, in fish dishes and as a light marinade. It is the Japanese equivalent of the French vinaigrette and every chef will have their own version. In its simplest form, it’s a combination of soy sauce, mirin, lemon or lime juice, rice vinegar and dashi, but I also give a few other variations on the theme here that will accompany a range of different Nikkei dishes.