Ingredients
½ cup soy sauce
½ cup citrus juice (a mixture of lemon, orange, and/or grapefruit juices)
zest from one lemon
2 Tbsp mirin (or substitute 2 tsp sugar + 2 Tbsp sake or water)
½ cup katsuobushi (dried bonito flakes) (packed; for vegan/vegetarian, omit or substitute 1–2 dried shiitake mushrooms)
1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.6 cm, 6 g per piece)
Preparation
Step 1
Before You Start: Please note that this recipe requires a steeping time of overnight (minimum) or up to a week.
Step 2
Gather all the ingredients.
Step 3
In a sterilized mason jar, combine all the ingredients: ½ cup soy sauce, ½ cup citrus juice, zest from one lemon, 2 Tbsp mirin, ½ cup katsuobushi (dried bonito flakes), and 1 piece kombu (dried kelp). Mix well. Tip: Use a combination of citrus juices that you like. I used 6 Tbsp lemon juice and 2 Tbsp orange juice for single batch.
Step 4
Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep it for a month, especially if they make a big batch.
Step 5
After steeping, drain the mixture in a sieve to strain out the katsuobushi and kombu. You can use leftover the kombu and katsuobushi to make Homemade Furikake (Japanese rice seasoning). Transfer the Ponzu to a jar with a tight-fitting lid. It‘s now ready to use.
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