Light, tangy, and umami-rich — ponzu brightens everything from gyoza to grilled fish 🤍. A clean soy–citrus snap with subtle kombu depth makes it endlessly versatile.
Ingredients
🧂 Soy sauce: 80 ml (1/3 cup / 2.7 fl oz)
🍋 Fresh lemon/yuzu juice: 60 ml (1/4 cup / 2 fl oz)
🍚 Rice vinegar: 30 ml (2 tbsp / 1 fl oz)
🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
🧊 Water: 30 ml (2 tbsp / 1 fl oz)
🌿 Kombu (dried kelp): 1 small piece (5 cm / 2 in)
🐟 Katsuobushi (bonito flakes, optional): 5 g (1 tbsp)
🍬 Sugar (optional, to taste): 1–2 g (¼–½ tsp)
➕ To serve (optional): grated daikon, sliced scallion, chili rings
Preparation
1️⃣ Combine soy sauce, citrus juice, rice vinegar, mirin, and water in a jar.
2️⃣ Add kombu (and katsuobushi if using). Stir in a pinch of sugar if you like it rounder.
3️⃣ Cover and steep 30–60 min at room temp (or refrigerate up to 24 h for deeper flavor).
4️⃣ Strain out kombu/bonito. Serve plain or with grated daikon, scallion, and chili.
Total Time
🕒 Prep: 5 min
🧊 Steep: 30–60 min (optional overnight)
⏳ Total: 35–65 min
Nutritional Value
🔋 Energy: 8 kcal
💪 Protein: 0.6 g
🧈 Fat: 0 g
🍞 Carbohydrates: 1 g
🧂 Sodium: 260 mg
Advice
Use a mix of citrus (lemon + lime, or yuzu if available) for a more layered aroma 🍋🍈.
Status
Clean, zippy, and umami-packed — Ponzu 🍋 turns simple bites into craveable hits. Dip, drizzle, or dress! #grannyzen #ponzu #japanesesauce #umami
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