Here is a delicious homemade ponzu recipe using a fruity scented meyer lemons as a substitute for yuzu from Japan.
I wanted to try to make homemade ponzu in the States.
If you like sour, then use 60 ml of Mirin, otherwise use 120 ml of Mirin. My family prefers the 120 ml of Mirin version. Remove the kelp (kombu) and bonito flakes after one night.This can be stored in a sterilized jar in a refrigerator for up to 2 months.
Enjoy Japanese food around the world.