Homemade Ponzu Sauce
Ponzu is a much loved Japanese sauce appreciated for its tangy, salty, citrus profile. Great with Sashimi!
You can experiment with the type of citrus juice here. I like to have a good amount of acidity, so lemon is good. Or, if you use orange juice, split that equally with lemon juice. Meyer lemons, yuzu, makrut lime or grapefruit (or a blend)
Ingredients
1 tablespoon mirin
2 tablespoons sake
3 tablespoons freshly squeezed citrus juice
1/3 cup soy sauce
2 tablespoons rice vinegar
3 tablespoons (filtered) water
1 (4-inch) piece kombu
3 (1-inch) pieces dried mushroom (porcini or shiitake)*
Method
In a small pan simmer the mirin and sake for a minute, remove from heat and cool to room temperature.
Combine the citrus juice, soy sauce, vinegar, water, kombu and mushrooms along with the mirin-sake mixture in a jar or container. Steep overnight.
Strain through a fine strainer or double layer of cheesecloth.
Refrigerate for up to a couple weeks.