BHA & BHT Free Classic Ponzu

Total time24 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

½ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
See all
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup fresh yuzu juice or additional lemon juice
3 tbsp mirin
1 tbsp rice vinegar
1 piece kombu (about 3 inches / 7.5 cm)
¼ cup bonito flakes (katsuobushi)

Instructions

1
Combine the soy sauce, lemon juice, yuzu juice, mirin, and rice vinegar in a small saucepan. Add the kombu and bring to a bare simmer over medium-low heat, just until small bubbles appear at the edges and steam rises — do not boil.
2
Remove the pan from the heat and stir in the bonito flakes. Let the mixture steep for 5 minutes, until the flakes have settled and the liquid is fragrant and deeply savory.

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