Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best be described as a mixture of lemon, lime, and grapefruit. When yuzu is unavailable, it may be best to replace it in this recipe with additional good-quality komezu.
Ponzu makes a delicious dressing or sauce for grilled, pan-fried, or deep-fried fish, meat, or vegetables.
- 3 tablespoons komezu (rice vinegar)
- 2½ tablespoons mirin (sweet cooking wine)
- 2 tablespoons yuzu juice
- 5 tablespoons shoyu (soy sauce)
- 6 tablespoons dashi (fish stock)
In a small saucepan, combine all the ingredients, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store it in the refrigerator in a covered container for up to a week.
Nutritional information is based on 8 servings.