Empty My Fridge
Easy Japanese Ponzu
Ingredients
- Mirin2 tbsp
- Citrus juice of your choice100 ml
- Rice wine vinegar1 ½ tbsp
- Soy sauce125 ml
- Bonito flake · flakes5 g
- Kombu · dried10 g
Instructions
- Heat the mirin in a saucepan for 30 seconds to 1 minute so the alcohol cooks off.
- Pour the mirin into a container with 100 ml citrus juice, 1 ½ tbsp rice vinegar, 125 ml soy sauce, 5 g bonito flakes and 10 g dried kelp, then seal.
- Refrigerate for at least 24 hours, ideally 2–3 days.
- Strain the ponzu into a sterilised container.
- Store in the fridge.
Summarized from Sudachi's video. Watch it for the details.
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