HOMEMADE PONZU SAUCE
- ½ cup soy sauce
- ½ cup citrus juice (the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice)
- lemon zest from one lemon
- 2 Tbsp mirin (2 Tbsp sake or water + 2 tsp sugar)
- ½ cup katsuobushi (dried bonito flakes)
- 1 piece kombu (dried kelp) (2" x 3" strip; 6 g)
- Combine all the ingredients in a sterilized mason jar and mix well.
- Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.
- After steeping, drain over a sieve to get rid of katsuobushi and kombu.
- You can keep homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute mirin with water and sugar, please use it within a week. When you use ponzu, make sure not to cross-contaminate. The sauce can last for 6-12 months if you sanitize and keep everything clean during making the ponzu