Additive-free and homemade to your taste! How to make easy ponzu sauce

Have you ever felt that store-bought ponzu sauce "doesn't quite taste right" or "I'm concerned about the additives"?
Actually, you can easily make delicious homemade ponzu sauce just by mixing three ingredients and letting them sit!
In this post, I will introduce a recipe using "daidai" (bitter orange), a fragrant and auspicious citrus fruit🌿

What kind of citrus is daidai?

It has a slightly strong acidity and a wonderful aroma, and it is cherished as an auspicious item placed on top of kagami mochi for the New Year. If you want to enjoy it all year round, using the juice is recommended.

◼️Ingredients (makes a convenient amount)

• Daidai juice: 360ml

• Dark soy sauce: 360ml

• Rishiri kombu: 10cm x 10cm

◼️How to make

1. Wipe the kombu
Gently wipe off any surface dirt with a slightly dampened paper towel.

2. Mix and let sit
Place the kombu, daidai juice, and dark soy sauce in a bowl, cover with plastic wrap, and let it sit in the refrigerator overnight (8–12 hours).

3. Strain
Remove the kombu, set a coffee filter in a miso strainer, and strain slowly. This will make the flavor smoother.

4. Transfer to a container
Transfer to a clean glass container and it's done! Please store it in the refrigerator.

◼️miyuri’s Tips & Variations

• Storage container: Reuse empty jars by washing and drying them

• Leftover kombu: Finely chop it for a snack!

• Citrus variation: Yuzu, kabosu, or lemon also work!

• Recommended uses: Perfect for sautéed mushrooms, tofu hamburger steaks with root vegetables, etc.

The best part about homemade is that you can adjust the flavor to your own preference.
Please try making this easy homemade ponzu sauce✨

Next time, I will share a recipe for "sautéed mushrooms".

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