Yuzu Ponzu (Japanese Yuzu-Flavored Dipping Sauce)
What to do with fresh yuzu fruits? Make this delicious Japanese dipping sauce called Yuzu Ponzu (Yuzu Pon)! The homemade version tastes so much better than the store-bought one and it's extremely easy to make a big bulk to enjoy later!
Foto: Just One Cookbook
Ingredients
- 1 piece kombu (dried kelp) ((1 x 1.5 inches, 2.5 x 4 cm))
- ½ cup katsuobushi (dried bonito flakes)
- 2 Tbsp mirin
- ½ cup soy sauce
- ½ cup freshly squeezed yuzu juice
Steps
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Before You Start…Please note that this recipe requires 24 hours of steeping time.
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Gather all the ingredients.
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Add a piece of kombu and katsuobushi to a sterilized, wide mouth, 16-oz (2 cups, 480 ml) mason jar.
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Add mirin, soy sauce, and yuzu juice.
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Make sure kombu and katsuobushi are submerged. If not, cover the lid and give a good shake. Store the jar in the refrigerator for 24 hours.
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Strain the yuzu ponzu into a fine-mesh sieve over a measuring cup. Discard the used kombu and katsuobushi. You can also repurpose them to make furikake rice seasoning. Pour the yuzu ponzu back into the jar.
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You can enjoy the yuzu ponzu immediately. However, it's best to wait for a week (or up to 3-4 months!) so that the flavors have a chance to meld and to round out the sour taste from the yuzu.
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Store the yuzu ponzu in the refrigerator and keep it for up to 6-12 months.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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