Ponzu
Ponzu comes from the Dutch word 'pons' for punch, and the Japanese 'su' for vinegar. It was influenced by the Dutch traders of Nagasaki and is now a staple of Japanese dipping sauces.
A tangy, salty-sweet Japanese citrus and soy dipping sauce. Served with gyoza, tempura, grilled fish and hot pots.
Ingredients
Method
Put all the ingredients in a jar and shake until the sugar dissolves.
Leave for at least 2 hours, ideally overnight, in the fridge so the kombu flavours the sauce.
Strain out the kombu and bonito flakes.
Serve with gyoza, tempura, grilled fish or chicken. Keeps for 2 weeks.
Use freshly squeezed citrus. Yuzu or sudachi juice is the traditional choice if you can find it.
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Serve with
Dishes that go well with Ponzu
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