Low Fiber Ponzu Sauce
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Learn more →Ingredients
8 servings
- ½ cup soy sauce
- ¼ cup fresh lemon juice (from about 2 lemons)
Ingredient noteFruit 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.
- ¼ cup fresh lime juice (from about 3 limes)
Ingredient noteFruit juice contains far less fiber than whole fruit, so the lime juice used here leaves little residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 3 tbsp mirin
- 2 tbsp rice vinegar
- ½ cup dashi (kombu dashi or bonito dashi)
- 1 tbsp dried bonito flakes (katsuobushi) (optional)
- 1 (2-inch) piece kombu (optional)
Instructions
- 1
Combine the mirin in a small saucepan over medium heat and bring to a gentle simmer, cooking for 1–2 minutes until the alcohol smell dissipates and the liquid is slightly reduced. Remove from the heat and let cool for 5 minutes.
- 2
Add the soy sauce, lemon juice, lime juice, rice vinegar, and dashi to the saucepan with the cooled mirin. Add the bonito flakes and kombu, if using. Stir to combine.
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