Yuzu Ponzu

Ponzu is a Japanese citrus dipping sauce made of soy sauce and multiple types of unique Japanese citrus, such as yuzu, kabosu, daidai, sudachi. Yuzu ponzu is ponzu with juice of Yuzu, the Japanese favolite citrus.

This can be a dipping sauce for hot pot, and also a great condiment for salad and fried dishes.
You can find it easily in supermarkets in Japan but the homemade version tastes so much better than the store-bought one and it’s so easy to make!

Ingredients

• 100ml yellow yuzu juice (about 4 yuzu)
• rice vinegar (If the amount of yuzu juice is less than 100ml, adjust with vinegar)
• 150g soy sauce
• 5g dried kombu kelp
• 5g dried bonite flake

*Organic Yuzu is recommended since you’re using the zest.
*If you don’t find fresh peppers, soak dried peppers in water.
*If you make a little amount and will not store it for a long time, you can use less salt.

Instructions

1. Cut the yuzu in half and squeeze out the juice. If it is less than 100ml, add rice vinegar to make it 100ml.
2. Mix the yuzu juice and soy sauce in a bowl, add kombu kelp and dried bonito flakes, and let it sit in the refrigerator at least overnight. Preferably for a week or two, and the taste will become deeper and delicious.

*When using ponzu, remove the kombu kelp and dried bonito flake.
*Keep ponzu in a jar that has been boiled and disinfected, it can be stored for half a year.