Ponzu
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Makes about 1½ cups
- Juice of 2 lemons
- ¼cup seasoned rice vinegar
- ½cup plus 2 tablespoons dark soy sauce
- 2tablespoons tamari
- ¼cup mirin
- ¼cup bonito flakes
- 13-inch square kelp, cut in thirds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
65 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 2726 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura.
Private Notes
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Cooking Notes
Todd
Bonito flakes (katsuo bushi) are easy to find online, but if you're in a hurry to make this, fish sauce might work in a pinch. As it's much saltier & more concentrated than the broth produced by soaking bonito flakes, you'll need a very small amount – probably less than a teaspoon. I'd recommend making the entire recipe first, then stirring in the fish sauce to taste, a few drops at a time. The idea is to add a bit of umami without obscuring the other flavors or making the ponzu overtly fishy.
Shourya Ray
Amazon sells Bonito flakes -- and they are like crack for cats. So we dole them out as cat treats. As an added bonus, whenever I need to make a new batch of Ponzu, I have handfuls of bonito that I can grab out of the treat cupboard (I mean pantry).
Thasin
I don’t have bonito flakes. Will fish sauce (nam pla) work?
Hans
Kombu is kelp, btw. Not sure why it wasn't explicitly mentioned.
Shourya Ray
Amazon sells Bonito flakes -- and they are like crack for cats. So we dole them out as cat treats. As an added bonus, whenever I need to make a new batch of Ponzu, I have handfuls of bonito that I can grab out of the treat cupboard (I mean pantry).
Thasin
I don’t have bonito flakes. Will fish sauce (nam pla) work?
Todd
Bonito flakes (katsuo bushi) are easy to find online, but if you're in a hurry to make this, fish sauce might work in a pinch. As it's much saltier & more concentrated than the broth produced by soaking bonito flakes, you'll need a very small amount – probably less than a teaspoon. I'd recommend making the entire recipe first, then stirring in the fish sauce to taste, a few drops at a time. The idea is to add a bit of umami without obscuring the other flavors or making the ponzu overtly fishy.
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