Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Adapted from The Japanese Kitchen by Hiroko Shimbo

Ponzu is made from the juice of yuzu, a Japanese citrus fruit. Its aroma and flavor might best be described as a combination of lemon, lime and grapefruit. If yuzu is not available, substitute these fruit juices. It won't be the same, but will still taste good. Ponzu is used as a dressing or sauce for grilled, sautéed or deep-fried fish, meat and vegetables.

Easy

3 tablespoons rice vinegar (komezu)
2 1/2 tablespoons mirin
2 tablespoons yuzu juice
5 tablespoons shoyu
6 tablespoons dashi

Ponzu (Rice Vinegar and Yuzu) Dressing Directions

In a small saucepan, combine all of the ingredients and bring to a boil over medium heat. Remove from the heat and let cool. Store in a covered container in the refrigerator up to a week.