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Ponzu Sauce Recipe

Ponzu is a blended soy sacue with citrus juice. They are bottled and sold in markets as well, but lack the fresh scent of citrus. When making ponzu sauce, it is important to keep the aromas of the citrus and make the tang mild. For certain citrus (or depending on the ripeness), it is important to peel the skin before sqeezing the juice, since the oils in the peels may add bitter flavor.

Ingredients:

Japanese Citrus (Yuzu, Sudachi, Kabosusubstitues: combination of lemon and grapefruit 
Soy Sauce
Rice Vinegar
Kombu (Kelp)
Mirin (Sweet Rice Wine)

Place a  piece of kelp (2 x 2 in) in a small pot with 3/4 cup of cold water and simmer. When the water starts to simmer, remove the kelp after 30 sec and add 3 tsp of sweet rice wine. Keep simmering  the broth to about a half and cool.

Squeeze the citrus and filter out the pulp. (Lemon and grapefruit should be peeled first)

For one cup of soy sauce use 1/3 cup of citrus juice, 3 tsp of the broth, 1 tsp of rice vinegar and mix well. Let the mixture rest in the refrigerator for a few hours.