Yuzu Ponzu Dipping Sauce

Ingredients

• 1/2 cup soy sauce (preferably Japanese)
• 1/4 cup yuzu juice (freshly squeezed or bottled)
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon dashi (Japanese soup stock)
• 1 teaspoon grated ginger (optional)
• 1/2 teaspoon sesame oil (optional)

Instructions

1. 1.Combine Ingredients

   In a small saucepan, combine soy sauce, yuzu juice, rice vinegar, mirin, and dashi.

2. 2.Simmer

   Heat the mixture over low heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Do not boil.

3. 3.Cool and Infuse

   Remove from heat and let cool completely. If using, stir in grated ginger and sesame oil.

4. 4.Strain (Optional)

   For a smoother sauce, strain through a fine-mesh sieve to remove any solids.

5. 5.Serve

   Transfer to a clean jar or container and store in the refrigerator. The flavors will continue to meld and improve over time. Serve chilled as a dipping sauce.

Nutritional Information

Equipment

• Small saucepan
• Measuring cups and spoons
• Whisk
• Fine-mesh sieve (optional)
• Jar or container for storage

Tips

• Use high-quality soy sauce for the best flavor.
• If fresh yuzu juice is unavailable, bottled yuzu juice can be used.
• Adjust the amount of yuzu juice to your preference for tartness.
• For a spicier ponzu, add a pinch of red pepper flakes.
• The sauce can be stored in the refrigerator for up to 2 weeks.

Frequently Asked Questions