Mix equal parts soy sauce and citrus juice, add a splash of rice vinegar and a small piece of kombu, and leave it to sit for a day. That is homemade ponzu, a sharp citrus soy sauce used as a dipping sauce and dressing.
Traditional ponzu uses yuzu, a Japanese citrus fruit that is hard to find fresh in the UK. Lemon and lime together get close enough for home cooking.
The basic ratio
Combine equal parts soy sauce and citrus juice, a small splash of rice vinegar, and a small piece of kombu for extra depth. Leave it in the fridge for at least a few hours, ideally overnight, so the flavours meld together.
Which citrus to use
A mix of lemon and lime is the easiest UK swap for yuzu, giving a similar sharp, floral citrus note. Some cooks add a small amount of grapefruit juice too, for extra complexity.
How to use it
Frequently asked questions
How long does homemade ponzu keep?
About a week in the fridge in a sealed container. The citrus flavour is at its best in the first few days.
Can I use bottled lemon juice?
Fresh is better, since bottled juice often lacks the brightness that makes ponzu work, but bottled will do in a pinch.
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- Dried kombu. Adds depth to the sauce as it sits.
