It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Ponzu is one of my favorite condiments, so I was disappointed to learn that it's often packed with chemicals and additives. I recently set out to make my own, and used Meyer lemons because they most closely replicate the flavor of fresh yuzu. To my surprise, it was extremely easy to make and actually tastes much better than what comes out of the bottle.
Meyer Lemon Ponzu Sauce
This recipe is very loosely inspired by one from Shizuo Tsuji's Japanese Cooking: A Simple Art
Makes 1/2 cup
1 piece kombu, (about 2 by 2 inches)
3 tablespoons Meyer lemon juice
3 tablespoons shoyu
1/2 tablespoon rice vinegar
1/2 teaspoon mirin (optional)
1 tablespoon bonito flakes (optional)
Lightly rinse the kombu and place in a small bowl along with the Meyer lemon juice, shoyu, rice vinegar, and mirin. Let sit for at least a few hours, but preferably overnight.
If you're vegetarian, stop there; otherwise, add the bonito flakes, let sit for a few minutes, and strain.
Photos by Jeanine Donofrio