Rice Free Ponzu Sauce
Total time24 hr 15 min
Prep time10 min
Cook time5 min
4.7(22)
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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 lime juice (from about 3 limes)
- 3 tbsp mirin
- 2 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. - 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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