Chef Ben’s All-Purpose Ponzu Sauce
Ponzu is easy to make, so do try this at home!
1 piece (approximately 4” x 2”) konbu (dried kelp)
1¾ cup kalamansi juice or lemon juice
2 cups soy sauce
1/3 cup mirin (sweet rice wine)
1.5 ounces bonito flakes (katsuobushi)
Toast the konbu over a gas flame or oven-bake until warm, then place in a bowl and add all other ingredients. Cover and keep refrigerated for 3 days. Strain through a fine-mesh strainer and serve accordingly. Ponzu can be used as a dipping sauce, condiment, marinade, dressing, seasoning, or glaze.