Japan Eats

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 kabosusudachi 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.

Sudachi ponzu (citrus and soy sauce)

Sudachi ponzu (citrus and soy sauce).

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 mirinHanakatsuo 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.

Ingredients

  • 500 ml soy sauce
  • 500 ml sudachi juice
  • 200 ml mirin
  • 5 – 10 g hanakatsuo
  • 10 – 15 cm of konbu (kelp)

Method

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.

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