Quick Ponzu Sauce

Ingredients:

• 1/2 cup of fresh yuzu juice (see note below for substitutions)
• 1/4 cup of fresh lemon juice
• 1/4 cup of fresh lime juice
• 1/4 cup of soy sauce (preferably Japanese soy sauce)
• 2 tablespoons of rice vinegar
• 1-inch piece of kombu (dried kelp), about 3–4 inches wide
• 1 tablespoon of mirin (optional for slight sweetness)
• 1 teaspoon of sugar (optional, adjust to taste)
• 1 small piece of (about 1-inch) bonito flakes (optional but traditional)
• Some finely grated daikon radish or a strip of citrus zest (optional)

Instructions:

1. In a small saucepan, combine the yuzu, lemon, and lime juice with the rice vinegar, mirin (if using), sugar, kombu, and bonito flakes. Place over low heat and gently warm for about 5–8 minutes. Do not boil, just heat until warm to enhance the infusion. The kombu and bonito will release their umami flavors.
2. Strain the liquid through a fine-mesh sieve or cheesecloth to remove the kombu and bonito flakes.
3. Stir in the soy sauce until well combined.
4. Let the ponzu cool to room temperature, then transfer to a clean glass bottle or jar.
5. Refrigerate for at least 1–2 hours before using to allow flavors to meld.
6. Use within 2–3 weeks. Shake or stir before each use for best flavor.

Additional notes

• For a raw, fresher version, skip the heating step. Simply mix all ingredients (including rehydrated kombu water if desired) and let sit in the fridge for a few hours to infuse.
• Yuzu is the traditional citrus used in ponzu but can be hard to find fresh. Substitute with a mix of lemon, lime, and a splash of grapefruit or orange juice. Bottled yuzu juice (available at Asian markets or online) is a good alternative.
• Use Japanese soy sauce for authenticity. For a gluten-free version, use tamari instead of regular soy sauce.
• If you’re vegetarian or vegan, omit the bonito flakes and use only kombu for a plant-based umami base. You can also add a small piece of dried shiitake mushroom for extra depth.
• Try adding a touch of chili oil, ginger, or garlic for a modern twist.
• Homemade ponzu keeps well in the refrigerator for 2–3 weeks due to its acidity. Over time, the flavor may mellow slightly.
• Store-bought versions often contain MSG, preservatives, or artificial flavors. Making it at home ensures a cleaner, brighter taste.