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Ponzu Sauce
Bright, citrusy, and deeply savory, this classic Japanese dipping sauce cuts through rich foods beautifully. You'll only need a handful of pantry staples like mirin, rice vinegar, and kombu dashi powder to pull it together. A splash of yuzu juice brings a distinct, floral acidity that wakes up everything it touches. Keep a jar tucked in your fridge to serve alongside dumplings, grilled fish, or hot pot meals. It's a massive upgrade from store-bought bottles.
Equipment
- Saucepan
- Stovetop
Ingredients
- ½ cup (120 ml) mirin
- ¼ cup plus 3 tablespoons (100 ml) rice vinegar
- ½ cup plus 1 teaspoon (125 ml) usukuchi soy sauce
- 1 tablespoon kombu dashi powder
- 1 teaspoon yuzu juice
Instructions
- 1Combine the mirin and rice vinegar in a small saucepan and set it over high heat until it reaches a rolling boil. Boiling burns off the harsh alcohol notes from the mirin.
- 2Remove the pan from the heat immediately once boiling begins so you don't reduce the liquid too much. Stir in the usukuchi soy sauce, kombu dashi powder, and yuzu juice, then allow the mixture to cool completely.
Notes
- Storage: Keep the cooled sauce in an airtight jar in the refrigerator for up to 4 months.
- Substitution: If you can't find yuzu juice, swap it for sudachi, kabosu, or a mix of fresh lemon and lime juice.
Recipe Details
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