Sauces & basics
Ponzu
A tangy Japanese sauce made from soy sauce and citrus juice, often yuzu. Light and bright, it goes well with raw fish, steamed vegetables and grilled dishes.
Ingredients
Instructions
- Heat the mirin in a small saucepan over medium heat for 1 minute to cook off some of its alcohol.
- Add the soy sauce, rice vinegar and kombu, then bring just to a simmer without boiling.
- Remove from the heat, add the bonito flakes and let steep for 10 minutes.
- Strain the liquid through a fine sieve or a clean cloth, then add the citrus juice and zest.
- Let cool, then store in the fridge in a sealed jar. It keeps for a week.
Variations and tips
Vegan version. Replace the bonito flakes with 2 tablespoons of dried shiitake mushrooms, steeped with the kombu.
More ideas
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Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.