Ponzu is an essential Japanese dipping sauce for Nabe cooking. Nabe means a pot. You put a big Nabe in the center of the table. You can put meat, fish, vegitables, Tofu, just about anything you want and boil. Everyone picks out of Nabe and eats with Ponzu dipping sauce. After having all the ingredients, the wonderful soup will be left in Nabe. You can throw in some rice there and cook for a beautiful finish.

Punzu Recipe

Ponzu is basically citrus fruits and soy sauce. You can let Kombu and Katsuo soak in it for one night for flavor. You can also put in Mirin or sugar for mildness.

5 Soy Sauce : 5 Citrus Fruit Juice : 1 Mirin

soy sauce200cc
grapefruit juice100cc
kombu5cm square

grapefruit juice can be substituted by any citrus fruits you can get. Enjoy the variations.

1. Mix in a pot to heat.

Put in everything except grapefruit juice in a pot. You can put in maybe a teaspoon of sugar too if you want some mild taste. Bring to boil with medium low heat and put it off before boiling. This is a step to take off the edge of the flavor of soy sauce and vinegar, but you can skip it if you don’t have time.

2. Let the pod cool off.

When it’s cooled off, put it in a container with grapefruit juice. You can put in maybe 15g of katsuo bushi flakes here. Let it sit in refrigerator overnight to 3 days.

3. Drain and store.

After draining kombu and katsuo bushi, you can let it age in refrigerator. I don’t know how long it can stay good. 3 months for sure. The aged, the better.