Ingredients:

  • 1/2 cup (120 ml) Low-Sodium Soy Sauce
  • 1/4 cup (60 ml) Fresh Yuzu Juice (or 2:1 lemon/lime substitute)
  • 3 tablespoons (45 ml) Unseasoned Rice Vinegar
  • 2 tablespoons (30 ml) Water
  • 1 tablespoon (15 ml) Mirin (Sweet Rice Wine)
  • 1 teaspoon (5 grams) Granulated Sugar
  • One 2-inch square piece Kombu (Dried Seaweed)
  • 1/4 cup (10 grams) packed Katsuobushi (Bonito Flakes) - Optional

Instructions:

  1. Gently wipe the kombu square clean. Place the kombu, soy sauce, water, and rice vinegar into a small saucepan or heatproof jar.
  2. Heat the mixture gently over low heat until just before simmering (around 160°F/70°C). Do not let it boil. Remove from heat immediately.
  3. Allow the kombu to steep in the liquid for 20 minutes to draw out the flavour. Remove and discard the kombu.
  4. If using katsuobushi, return the liquid to low heat, sprinkle the flakes over the surface, and heat just until they begin to swirl and sink (about 1 minute). Remove immediately and let it steep off the heat for 10 minutes.
  5. Pour the liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove all sediment.
  6. Whisk in the yuzu juice and sugar until the sugar is completely dissolved. Taste and adjust seasoning if necessary.
  7. Transfer the finished Yuzu Ponzu Sauce to an airtight container and chill in the refrigerator for at least 30 minutes before serving to allow the flavours to fully meld.