What we refer to as ponzu sauce in the West is actually ponzu shōyu, and is typically made from a mixture of ponzu (a citrus juice blend of sudachi, yuzu, and kabosu, mixed with vinegar), soy sauce, mirin, and dashi. It’s a light, refreshing sauce that pairs well with tataki (lightly grilled, then chopped meat or fish), nabemono-style (one pot) dishes like shabu shabu, or as a dip for some kinds of sashimi. While you can buy bottled ponzu in most Asian grocery stores, it’s a snap to make your own at home. This recipe makes about ¼ cup of ponzu sauce- a perfect amount if you only need a little dipping sauce for one meal or if you need a small amount of ponzu for another recipe.
Ingredients:
- 2 Tbsp. soy sauce
- 1 ½ Tbsp. dashi
- 1 Tbsp. lemon juice
- ½ Tbsp. rice vinegar
- 1 tsp. mirin
Method:
Combine all ingredients in a small bowl and whisk together. Ponzu sauce will keep in the refrigerator for up to a month.