How to make ponzu sauce

You can buy this sauce ready-made in most Asian shops, but it tastes much nicer if you make it yourself, especially as it's so easy. You will see this featured frequently in my sashimi as it's one of my favorite dressings. Ponzu simply means citrus vinegar.

Simple ingredients. Complex flavors.

Ingredients

60g soy sauce

50g rice vinegar

40g yuzu juice (or lemon)

20g mirin

A large pinch of bonito flakes (optional)

Equipment

Bowl

Measuring scales

Fine sieve

Whisk

Method

1. Combine the soy sauce, rice vinegar, yuzu juice, mirin, and bonito flakes in a bowl.

2. Leave this to sit for 10 minutes before using so that the bonito infuses into the sauce. If you want a stronger flavor, you can leave the bonito flakes in the sauce until ready to use.

3. When ready to use, strain the sauce through a fine sieve.

4. This sauce will keep for 2-3 months in the fridge.