Refreshing Homemade Ponzu

Refreshing Homemade Ponzu

The homemade version is so much better than store-bought. If you're short on time, you can always used dashi stock granules, but it's best to prepare the dashi stock from scratch.

Ingredients: 150 ml

○Mirin and sake
2 tablespoons of each
○ Kombu
1 sheet (5 x 5 cm)
Soy sauce
60 ml
Bonito flakes
1 small packet (2.5 – 3 g)
Citrus fruit juice (yuzu, lemon, etc.)
50 ml
1 teaspoon
Natural salt
a pinch


1. Put the sake, mirin and kombu in a pan. Heat over medium and boil briefly to evaporate the alcohol.
2. Add the soy sauce to Step 1. As soon as it comes to a boil, add the bonito flakes and turn off the heat (don't simmer!).
3. Once the sauce has cooled down, combine with the rest of the ingredients and it's done!
4. This is the yuzu juice I used. It's organic, hand-squeezed, and additives-free.
5. [If using dashi stock granules] Put the sake, mirin and dashi stock granules in a pan. Evaporate the alcohol by bringing it to a boil, and add the rest of the ingredients.
6. [Delicious boiled tofu] Place the kombu in a pot, add tofu and water and slowly bring to a boil. Once boiling, turn off the heat and serve. This will transform firm tofu soft and wobbly.

Story Behind this Recipe

I had a go at measuring the ingredients properly instead of just winging it like I normally do when making ponzu sauce.