Recipe: Sudachi ponzu (citrus and soy sauce)
Make your own batch of this citrus and soy sauce.
Ponzu is a type of sauce made from soy and citrus fruit. In Japan, fruit such as kabosu, sudachi or yuzu are used to make ponzu. I chose sudachi because it’s currently in season. A little later in the year, I would have chosen yuzu.
You don’t have to use a Japanese citrus fruit when making ponzu. It can also be made with citrus fruit more readily available in western countries: lemons, limes, and so on.
The basic proportions are 5 parts fresh juice: 5 parts soy sauce: 2 parts mirin. Hanakatsuo is roughly flaked dried bonito, and is mainly used for creating dashi, the stock on which so much Japanese cuisine is built.
I recommend you use a glass jar or bottle to store ponzu, as this minimizes the chances of oxidization. You can try it after a week but I suggest you have it after it has been stored for a month. Make it now, and it will be perfect to have as a dipping sauce for nabe (hotpot) at the end of the year.
- 500 ml soy sauce
- 500 ml sudachi juice
- 200 ml mirin
- 5 – 10 g hanakatsuo
- 10 – 15 cm of konbu (kelp)
Squeeze the juice from 1.5 kg of sudachi fruit.
Mix all of the the ingredients in a large bowl (one which can hold 1.5 – 2 liters). Let the mixture stand for 24 hours and then remove the hanakatsuo and konbu. Store in a large jar or PET bottle and keep it in the fridge.