Low Fiber Classic Ponzu

Total time24 hr 15 min

Prep time10 min

Cook time5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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 San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
See all
¼ cup fresh lemon juice (from about 2 lemons)
Ingredient note
Counting all uses, the amount of lemon juice in this recipe remains within the reviewed Low Residue range. Choose juice without pulp. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
¼ cup fresh yuzu juice or additional lemon juice
Ingredient note
Counting all uses, the amount of lemon juice in this recipe remains within the reviewed Low Residue range. Choose juice without pulp. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!