Ponzu

Ponzu

By
From
JapanEasy
Makes
small batch makes about 90 ml big batch makes about 280 ml
Photographer
Laura Edwards

Ponzu is one of my favourite Japanese seasonings, combining the moreish umami of soy sauce with the fresh zing of citrus. It’s great with fish, gyoza, tempura and all kinds of veg – and it’s especially nice combined with butter, which rounds out the ponzu’s acidity and gives it a touch of rich sweetness.

Not-difficult-peasy lemon squeezy

Ingredients

Quantity Ingredient

Small batch

Quantity Ingredient
4 tablespoons soy sauce
1 1/2 tablespoons lemon/lime, juiced, (you can use either or a combination of both)
1 teaspoon caster (superfine) or granulated (raw) sugar
1 teaspoon vinegar

Big batch

Quantity Ingredient
200ml soy sauce
4 tablespoons lemon/lime, juiced, (you can use either, or a combination of both)
1 1/2 tablespoons caster (superfine) or granulated (raw) sugar
1 tablespoon vinegar

Method

  1. Combine all the ingredients and stir to dissolve the sugar. Keep in an airtight container in the fridge for up to 1 month.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again