Ponzu (ポン酢)
Roots in the Edo period. Pons (citrus, Portuguese) + su (vinegar). Enriched with katsuobushi and kombu umami. Best ponzu uses a blend of Japanese citrus — yuzu, sudachi, kabosu, or daidai.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Soy sauce (koikuchi) | 100 ml |
| Citrus juice (yuzu preferred; or 75 ml lemon + 25 ml orange) | 100 ml |
| Mirin | 30 ml |
| Rice vinegar | 15 ml |
| Kombu | 5 g (one 5 cm strip) |
| Katsuobushi (bonito flakes) | 6 g |
| Lemon zest (if using lemon) | from 1 lemon |
Method
- Combine soy sauce and mirin in a small pan. Brief boil to burn off alcohol. Remove from heat.
- Add kombu and katsuobushi. Cool to room temperature.
- Add citrus juice, rice vinegar, and zest. Stir.
- Jar and refrigerate 24 hours minimum (3–7 days ideal). Strain. Keeps 1 month.
Notes
For ponzu dressing: whisk 100 ml ponzu with 50 ml neutral oil and 10 ml sesame oil.
Pairs with: Sashimi, tataki, hot pot, grilled fish.
Sources:
- Just One Cookbook
- Japanese Cooking: A Simple Art by Shizuo Tsuji