Ponzu

Citrus soy — soy sauce, yuzu or sudachi, dashi, mirin, rice vinegar.

The bright citrus counterpoint to Japan's dark savoury pantry. Traditionally made with yuzu (or sudachi, kabosu) and left to age in the fridge for weeks so the citrus mellows into the soy. A dip, a dressing, a glaze, a marinade — one of the most versatile sauces in Japanese cooking.

Method

01
Combine 100ml soy sauce, 100ml yuzu juice (or 60ml lemon + 40ml lime as a workable stand-in), 30ml rice vinegar, 30ml mirin.
02
Add a 10cm strip of kombu and 5g katsuobushi (bonito flakes). Stir once, don't heat.
03
Refrigerate 24 hours to 3 days — the flavours meld and the raw soy edge softens.
04
Strain out the kombu and bonito. Bottle. Keeps 3 months in the fridge.

Chef's notebook

“Real yuzu is transformative. If you can find frozen yuzu juice, use it.”
“Never boil ponzu — heat kills the citrus perfume.”