The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu

The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu

The base is ponzu sauce that's actually served at a ryotei (high end traditional Japanese restaurant). This year, I made salt base ponzu. It's so zesty!


Sudachi citrus juice (or yuzu citrus)
100 ml
100 ml
●White wine
100 ml
100 ml
2 teaspoons
1 tablespoon
Kombu for dashi stock
4 g
Bonito flakes
20 g
Sudachi citrus
2 to 3


1. Put the ● ingredients in a pot and bring to a boil to burn off the alcohol. Turn off the heat and add sugar and salt. Mix to dissolve.
2. Wash the sudachi well. Juice and strain through a tea strainer to remove the seeds. (If it's difficult to extract juice, microwave for 15 seconds first.)
3. When the mixture from Step 1 has cooled, add 3 thinly sliced sudachi and juice, put into a container and leave to mature in the refrigerator for 1 week.
4. After a week, strain the mixture through a cheesecloth or gauze, and it's done. Store in a non-plastic container.
5. Regular soy sauce based ponzu is mild and delicious, too. Recipe ID: 928081
6. Use the peel for salt... Recipe ID: 1599469

Story Behind this Recipe

I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year.
I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe.