Store-bought ponzu often contains bonito flakes to enhance the flavor. This vegetarian version relies on a variety of citrus juices to keep the sauce flavor balanced. If you have access to the juice of the yuzu fruit, a uniquely flavored Japanese citrus, use it in place of the lemon juice.
Prep Time: 5 minutes
Resting Time: 24 hours
Makes about 2 cups (500 ml)
1 cup (250 ml) soy sauce
4 tablespoons fresh lemon juice
4 tablespoons fresh white grapefruit juice
½ cup (125 ml) fresh lime juice
4 tablespoons rice vinegar
2 tablespoons mirin
Stir all ingredients together in a medium-sized plastic or glass container. (A large glass jar with a lid works just as well.) Be sure to add any fruit pulp to the container. Cover tightly and place in a cool, dark place for 24 hours.
After the mixture has rested, strain it through a fine-mesh strainer. Store Ponzu Sauce in the refrigerator. Bring to room temperature before using.
