Ponzu

Ingredients

• 0.25 cup mirin
• 0.25 cup rice vinegar
• 4 grams kombu – wiped
• 1 cup soy sauce
• 10 grams katsuobushi (bonito flakes)
• 0.5 cup yuzu juice – freshly squeezed

Instructions

1. In a small saucepan, bring mirin and rice vinegar to a bare simmer over medium heat, 30–60 seconds, then remove from the heat.
2. Wipe the kombu, add it to the hot mixture, cover, and steep for 10 minutes.
3. Stir in the soy sauce and katsuobushi, cover, and let infuse until just warm, about 15 minutes.
4. Let the mixture cool to room temperature, 20–30 minutes, then stir in the yuzu juice.
5. Transfer the mixture to a clean jar, cover, and refrigerate to mature, 12–24 hours, until the flavors are rounded and balanced.
6. Strain through a fine-mesh sieve lined with cheesecloth without pressing on the solids; bottle and refrigerate. Use within 1 month.