Rice Free Classic Ponzu
Total time24 hr 15 min
Prep time10 min
Cook time5 min
4.8(13)
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Learn more →Ingredients
8 servings
- ½ cup soy sauce
- 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
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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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