Best Authentic Ponzu Sauce

🧂 Ingredients

• 1/2 cup shoyu (Japanese soy sauce)

  preferably marudaizu (see note)
• 1 piece kombu

  approximately 5x15 cm (2x6 inches)
• 3-4 dried shiitake mushrooms
• 1-2 yuzu rinds

  including seeds (see note)
• 0.35 oz katsuobushi

  (~1/2 cup, loosely packed)
• 5 tsp sake
• 5 tsp mirin
• 5 tsp sake
• 5 tsp mirin
• 5 tbsp rice vinegar (komezu)
• 4 tsp sugar
• 7 tbsp yuzu juice

  (see note)
• 3.5 tbsp tamari

Instructions

• 1 Juice the yuzu (or other citrus - see note). Refrigerate the juice and keep the
  rinds/seeds for the next step.
• 2 Combine all the dashi base ingredients in a pot that's large enough to hold
  everything, but still small enough to allow the liquid to submerge most of the
  solids. Cover, and let stand for 24 hours.
• 3 Combine the sake, mirin, and rice vinegar in a small pot, then stir in the
  sugar. Place on the stovetop and bring to a gentle boil for about 2 minutes.
  Remove from heat and set aside.
• 4 Add the Day 1 ingredients to the pot and continue to heat gently, bringing the
  mixture to a very gentle simmer for about 2-3 minutes. Remove from heat and set
  aside to cool slightly.
• 5 Add the yuzu juice and tamari to the mixture. Mix gently, cover, and let stand
  overnight.
• 6 Pour the finished ponzu through a fine sieve or strainer to remove all of the
  solids. Squeeze as much liquid out of the mushrooms as possible. Discard the
  solids (see note), and skim off any foam or small bits that make it through the
  strainer.
• 7 Adjust to taste, if necessary, with tamari, sugar, and/or komezu (rice vinegar).
  
  Bottle and refrigerate for up to a month.

Nutrition Info