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Recipe: Ponzu sauce with lemon

A bowl of sashimi dressed with lemon ponzu
Sashimi with lemon ponzu

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.

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