Bright, tangy-citrus soy with a clean umami backbone—perfect for dumplings, sashimi, grilled meats, salads, and cold noodles. Refreshing and versatile. 🥢
Hook
One small jar, endless uses—citrus-kissed umami for everything! 🍋
Ingredients
🍶 150 ml soy sauce
🍋 80 ml fresh citrus juice (yuzu if available; or 50 ml lemon + 30 ml lime)
🍚 20 ml mirin
🍶 20 ml rice vinegar
🐟 6 g katsuobushi (bonito flakes) — optional but classic
🌿 5 cm kombu (dried kelp), wiped clean
🍊 1 tsp citrus zest (optional, for extra aroma)
Preparation
1️⃣ In a jar, combine soy, citrus juice, mirin, and rice vinegar.
2️⃣ Add kombu and katsuobushi (and zest if using).
3️⃣ Cover and steep in the fridge 12–24 h.
4️⃣ Strain through a fine sieve; discard solids. Store chilled up to 10 days.
Total Time
🕒 Preparation: 5 min
🔥 Cooking: 0 min
💤 Rest/Infuse: 12 h
⏰ Total: 12 h 5 min
Nutritional Value
🍽️ Calories: 8 kcal
🥩 Protein: 0.5 g
🥖 Carbohydrates: 1 g
🛢️ Fat: 0 g
🧂 Sodium: ~560 mg
Advice
Use fresh citrus juice, not bottled, for a clean, vibrant finish. 🍋
Why it works 💡
Fresh acids carry fragrant oils that keep the sauce lively and aromatic.
Twist 🌶️
Stir in ½ tsp grated ginger or a few drops of sesame oil just before serving for a spicy or nutty accent.
Status
Crisp, zesty, and ultra-versatile—your new house sauce for Japanese flair! ✨🇯🇵 #grannyzen #ponzu
Share & Print
Rate & react
5.0 / 50 votes
Diff avg: –/50 short • 0 right • 0 long0 easy • 0 hard
Comments