Updated: Aug 1
DC Fishwife's Ponzu Shōyu Sauce (ポン酢醤油)
This classic Japanese condiment is both refreshing and versatile. With bright, tart, citrusy notes and a subtle umami background, it's perfect with Sashimi, Tempura, Poke, and even non-seafood foods like Shabu-shabu. It also makes a great marinade for chicken, or a dressing for salads or cold noodles.
Ingredients (Yields approx 1 quart)
2 cups good quality Japanese Shōyu
1 cup Rice Vinegar (plain, not "Sushi Vinegar" or "Seasoned Vinegar")
1/2 cup good quality Japanese Mirin (should have some alcohol content)
1/2 cup Lime Juice (fresh or bottled according to taste)
1/2 cup Lemon Juice (fresh or bottled according to taste)
2 Limes (zest and juice)
1 medium to large Grapefruit (zest and juice)
1-2 teaspoons Dashi Granules according to taste (available in most large grocery stores or Asian Markets)
Dissolve the Dashi Granules by stirring into one of the liquids and mixing. Depending on the brand, you may have to warm the liquid first to get them to dissolve.
Combine all the ingredients in a clean class jar (like a Mason Jar or similar).
Seal and refrigerate for at least 24 hours before using.
You can experiment by adding or substituting any number of citrus varieties, especially Sudachi or Yuzu.
Instead of the Dashi Granules, you can substitute Katsuobushi shavings and Kombu. Use about a medium handful of Katsuobushi, and three-four strips of Kombu (1" by 3"). If using these ingredients, allow the sauce to steep for several days or more before use. Strain out the two ingredients before use.