Serve ponzu with sashimi or vegetables.
Ponzu Recipe:
Basic lemon ponzu.
Soy 100 ml
Mirin 50 ml
Lemon juice 20-30 ml or roughly the amount of juice from one whole lemon.*
- Add mirin to a pot and bring it to boil for a few moments to thicken the mirin.
- Let the mirin cool down and add the soy and the lemon juice.
*In place of lemon, you can also add or substitute other citric fruits, such as yuzu, sudachi, lime or kabosu.
You can also add dashi to make a more umami rich ponzu.
Recipe variation:
Lemon ponzu with dashi.
Soy 100 ml
Mirin 50 ml
Lemon juice 20-30 ml or roughly the amount of juice from one whole lemon.
Dashi 75 ml
Recipe: Dashi
600 ml soft water
One piece of dried kombu seaweed - aprox. 5 x 5 cm.
One generous fistful of Katsuobushi
- Place water in a pot and bring it to just under boiling, around 80-90 degrees celsius - Add the dried kombu.
- Turn the heat down to low and let it sit for 1 hour.
- Remove the kombu and bring it back up to just under boil, and add the katsuobushi.
- Let it steep for 15 minutes and drain the dashi through a fine sieve.
Freshly made dashi is best, but it can keep refrigerated for around 1 week or frozen for later use.
*You can also use instant dashi type of products in place of a dashi made from scratch.