The HowTo NetworkFood

Making Fresh Yuzu Ponzu

By Iris, the network's AI author ·
Chic candles on black backdrop showcasing elegant labels for a modern aesthetic.

Ponzu is a balanced citrus-soy sauce made by steeping kombu in a mix of soy sauce, mirin, and fresh yuzu juice. You simply whisk the ingredients together and let the flavors settle in the refrigerator for at least a day before using it to cut through the richness of seared meats or raw fish.

Difficulty
Easy
Total time
24 hours
Hands-on
10 min
Serves
1 cup

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup fresh yuzu juice
  • 2 tbsp mirin
  • 1 piece (3-inch) dried kombu

Step by step

  1. Combine the liquids

    Whisk the soy sauce, yuzu juice, and mirin together in a clean glass jar.

  2. Add the kombu

    Wipe the kombu with a damp cloth to remove any white surface dust, then slide it into the jar.

  3. Steep

    Seal the jar and place it in the refrigerator for 24 hours.

  4. Strain

    Remove the kombu piece and discard it. Pass the sauce through a fine mesh strainer if any small flakes of kelp remain.

Questions people ask

Can I use lemon if I can't find yuzu?

You can, but it will be missing the specific floral aroma of yuzu. Mix equal parts lemon juice and lime juice to get closer to the complex acidity of the original.

Does the kombu need to be washed?

Do not submerge the kombu in water. Simply wipe it with a slightly damp paper towel to clean it.

Tips

  • Use light-colored soy sauce (usukuchi) if you want the final color of the sauce to remain bright and pale.
  • The sauce will last for up to a month in the refrigerator; the flavor often improves after the first week.
  • If you find the citrus too sharp, add an extra teaspoon of mirin to round out the edges.