Homemade Citrus Soy Ponzu with Kombu and Bonito

What you need

• 50 ml (3 tbsp plus 1 tsp) mirin
• 120 ml (1/2 cup) light soy sauce
• 2 tbsp rice vinegar
• 1 piece (about 2 in square) kombu, 5 g, wiped with a dry cloth, not rinsed
• 10 g (1/3 oz) katsuobushi, bonito flakes, about 1 big handful
• 100 ml (scant 1/2 cup) citrus juice, freshly squeezed yuzu, or half lemon and half lime

Method

Restated from the original video

1. 1

   Pour the mirin into a small saucepan and bring it to a simmer. Cook for 1 min to cook off the alcohol, then take it off the heat.

2. 2

   Stir in the soy sauce and vinegar. Let the mixture cool for 10 min.

3. 3

   Pour it into a clean jar. Add the kombu and bonito flakes and press them under the liquid.

4. 4

   Cover and refrigerate for at least 4 hours, ideally overnight.

5. 5

   Strain through a fine sieve lined with a paper towel, pressing lightly. Discard the kombu and bonito flakes.

6. 6

   Stir in the citrus juice. Taste, and add a little more citrus juice for brightness or soy sauce for depth.

7. 7

   Pour into a clean bottle or jar and keep refrigerated for up to 2 weeks. Serve with hot pot, grilled fish, gyoza or sashimi.

Imported from saucechick.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.