A traditional ponzu can take months to make, but this recipe (adapted from Hiro Sone) cuts the time down to mere minutes. It is a fast way to make delicious ponzu and it can be enjoyed for up to a month when refrigerated. This sauce is so versatile, you can add a little to mayonnaise or eat it with raw fish, beef tataki, etc.
- ½ cup lemon juice
1 cup Iio Jozo Pure Rice Vinegar
¾ cups organic soy sauce (either from Yamaki Jozo or Yugeta Shoyu)
- ¼ cup mirin
- Zest of 1 lemon
Combine all ingredients except the zest in a non-reactive medium-sized sauce pot, bring to a boil, turn off then add zest. Let rest 5 minutes, then strain and chill.