Low Fiber Classic Ponzu
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Learn more →Ingredients
8 servings
- ½ cup soy sauce
- ¼ cup fresh lemon juice (from about 2 lemons)
Ingredient notesFruit juice contains far less fiber than whole fruit, so the lemon juice used here leaves little residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 teaspoons of yuzu juice per serving, so a pulp-free juice here is likely Low Residue. 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 notesFruit juice contains far less fiber than whole fruit, so the lemon juice used here leaves little residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 teaspoons of yuzu juice per serving, so a pulp-free juice here is likely Low Residue. 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.
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