Ponzu Sauce
Homemade Ponzu sauce, citrusy and umami, perfect for pairing with fish and dressing salads.
30 min6 servingsEasyJapanese
30kcal / serving
1.6 gprotein
5 gcarbs
0.1 gfat
Ingredients
- 60 ml Fresh lemon juice
- 60 ml Fresh orange juice
- 30 ml Fresh grapefruit juice
- 60 ml Low-sodium soy sauce
- 30 ml Mirin (Japanese sweet rice wine)
- 5 g Katsuobushi (dried bonito flakes)
- 5 g Kombu (dried seaweed)
Directions
- Squeeze the lemon, orange, and grapefruit juices. Combine the three juices in a bowl.
- Add the low-sodium soy sauce and mirin to the citrus mixture. Stir until combined.
- Place the katsuobushi and kombu in a container. Pour the liquid mixture over them.
- Let infuse at room temperature for 20 minutes.
- Strain the sauce through a fine-mesh sieve, pressing lightly to extract all the liquid.
- Store in an airtight jar in the refrigerator.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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