Directions 7 steps | 1450 Minutes
In a small saucepan, add the sake and mirin. Bring the sake and mirin to a boil.
Turn off the heat and light the mixture with a long-reach lighter. (See notes 2.)
Once the flames have died down, turn the heat on to medium and stir in the low sodium soy sauce and the kombu. Bring the mixture to a simmer.
Once the mixture has been brought to a simmer, transfer the mixture to a heat-proof bowl. Stir in the bonito flakes.
Once the bonito flakes have been fully saturated, stir in the rice vinegar, lemon juice, orange juice and yuzu juice. Cover the bowl with plastic wrap or transfer the contents to a large jar with a lid and refrigerate for at least 24 hours and up to 48 hours.
Remove the bowl or jar from the refrigerator and strain the ponzu sauce with a fine-mesh strainer.
The ponzu sauce can be transferred to a sauce bottle and used right away or stored in the refrigerator for future use. Enjoy paired with our tuna tataki.
- Regular soy sauce or a combination of soy sauce and low-sodium soy sauce can be used, if desired.
- The mixture may or may not flame depending on the alcohol content of the sake and mirin.