Zosui
45 min · 337 kcal · Snacks · Japanese
Japanese
Ponzu
The classic Japanese citrus and soy dipping sauce, made by steeping kombu and katsuobushi in yuzu juice, soy sauce and mirin until it turns deeply savoury and fragrant. Served with hotpot, sashimi, grilled fish, chilled tofu or gyoza.
Method
- Wipe 5 g of kombu with a barely damp cloth to remove grit, leaving the white bloom on the surface — that is where much of the flavour sits. Do not rinse it.
- Pour 1 tbsp of mirin into the smallest pan you have and bring it to a bare simmer over a medium heat for 1-2 minutes, until the sharp alcohol smell has gone. Take it off the heat and leave to cool to room temperature.
- In a clean glass jar, combine 3 tbsp of yuzu juice, 3 tbsp of soy sauce, 1 tsp of rice vinegar and the cooled mirin. Stir gently with a spoon to blend; there is no need to shake.
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40kcal
5gprotein
5gcarbs
0gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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