Ponzu shōyu Sauce is a Japanese citrus sauce that marries the umami flavors of dashi with citrus notes imparted by fruits such as yuzu, sudachi and sometimes lemon.
Because of its versatility and refreshing flavor, you can use the sauce in many different ways.
The term originally came into the Japanese language as ponsu as a borrowing of the now-obsolete Dutch word "pons", meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final “su”; meaning vinegar
Ponzu commonly is served with sashimi, tempura, and rice.
20cl premium soy sauce, 10cl mirin, 10cl yuzu juice, 6 to 7gr bonito flakes (katsuobushi), 2 strips of Kombu kelp, 1 dried chilli
Notice that the amounts of ingredients I used can be different in other recipes; this is just my favourite blend.
Ponzu sauce is very easy to make, just add the bonito flakes, the bits of Kombu kelp and the chilli in the jar.
Pour the soy sauce, mirin wine and the yuzu juice on top and the trick is done.
Make sure that all ingredients are covered with the liquid, and don’t forget to clean to top of the jar before you put the lid on.
Let the sauce marinate from 12 hours to maximum 2 days
The longer you marinate the sauce the more the flavors of the bonito flakes and Kombu become important.
I myself prefer to marinate this sauce for 24 hours, but if you want a more umami sauce you can go up to 48 hours.
The best thing to do is to give it a taste test every 6 or 12 hours to find your preference.
And after 24 hours you just have to filter the sauce from the solid elements.
Don’t discard the bonito flakes and the Kombu; the can be used to make a stock for your future miso soup.
You can preserve the ponzu sauce for 2 to 3 weeks in your refrigerator.
Wasn’t that easy guys?
Bon Appetite and see you soon!