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Ponzu Sauce

Just a Pinch Recipe Club, Chef Andy Anderson, United States.
This is a Japanese citrus tamari sauce, used as a dipping sauce for seafood, marinade for meats to be grilled, or even as a dressing for salads and cold noodles. This is an easy to prepare sauce but there is a long passive time.
Print Recipe
Prep Time 10 minutes
Passive Time 14 days
Total Time 14 days 10 minutes
Course Condiment
Cuisine Japanese
Servings 0

Ingredients
  

  • ½ cup tamari sauce
  • ½ cup dried bonito flakes
  • ¼ cup fresh lemon juice
  • 2 tablespoons fresh grapefruit juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mirin
  • 1 tablespoon fresh orange juice
  • zest from 1 lemon
  • 14 grams dried kelp, (½ oz)

Instructions
 

  • All all ingredients to a glass jar, a mason jar comes to mind, give it a good stir. Tightly seal and place in the fridge for 2 weeks.
  • Once a day, give the jar a light shake.
  • After 2 weeks, pour the contents of the jar through a fine strainer, discard what is in the strainer. Return the ponzu sauce to the jar, seal and place in the fridge until called for in a recipe that needs ponzu, soy, or tamari sauce.

Notes

Used in Recipes Listed on this Site:
  • Lemon Rice (Rice Cooker), made it, GO-TO recipe.