Sauce ponzu
japaneseJapanese sauce for sushi and sashimi made with soy sauce and lemon.
Main ingredients
Recipe
Ingredients
- 250 ml soy sauce
- 50 ml rice vinegar
- 100 ml mirin
- 200 ml lemon juice
- 10 g katsuobushi
- 5 g kombu
Instructions
- 1Squeeze the juice of the 2 lemons into a bowl.
- 2Pour the mirin into a small saucepan.
- 3When the mirin comes to a boil, flambé it.
- 4Add the soy sauce and heat. Turn off the heat when the liquid starts to simmer.
- 5Let cool and add the lemon juice and rice vinegar.
- 6Add the kombu and katsuobushi.
- 7Let sit in the refrigerator for at least a few hours and up to several days for the flavors to infuse.
- 8Strain the sauce.
About this dish
Ponzu sauce is a versatile Japanese sauce, famous for its unique balance of acidity and umami. It is mainly made of lemon or yuzu juice mixed with soy sauce, creating a flavorful blend of sweet and sour tastes. Traditionally, vinegar and dried bonito flakes are also added, reinforcing its rich, complex flavor profile. Sometimes dashi (Japanese broth) or mirin (a type of sweet sake) are included to soften the acidity. Ponzu sauce serves as a condiment or marinade in various Japanese dishes. It is often used to season tataki (lightly seared, thinly sliced meats or fish), sashimi, and salads. Its light, refreshing flavor makes it an excellent choice for enhancing delicate dishes without masking their natural flavors.
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