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Author Notes: Ponzu is one of my favorite condiments. Recently, I was disappointed to learn that it's often packed with chemicals and additives. So I set out to make my own. I 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. This recipe is very loosely inspired by one in Shizuo Tsuji's Japanese Cooking: A Simple Art —Love and Lemons
Makes 1/2 cup
- 1 piece kombu, (about 2 x 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. Cover and let sit for at least a few hours, but preferably overnight.
- For a vegetarian ponzu, stop here. Otherwise add the bonito flakes, let sit for a few minutes and strain. (If you want extra smoky ponzu, you can add the bonito in step 1).
- Enjoy ponzu tossed with soba noodles, or as a dipping sauce with lettuce wraps or summer rolls. Stored in the refrigerator, it'll keep for at least a few months.
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