Homemade Meyer Lemon Ponzu

In japan, we often use ponzu as a sauce for many dishes such as hot-pot, tofu, gyoza, salad, hamburg, steak, grilled chicken, pickles, and so much more.

We can buy ponzu sauce at the Asian supermarket or sometimes even the local supermarket, but I still prefer to make my own homemade ponzu. I enjoy the fresh taste and I know it has healthy ingredients. It is difficult to get our hands on fresh yuzu so I use Meyer lemons as a substitute. Meyer lemons have a beautiful fruity scent and are less sour than regular lemons (Meyer lemons are cross between lemons and oranges). We can make delicious homemade ponzu using Meyer lemons.
Meyer Lemons as Substitute for Yuzu

You can add 1/2 to 1 tablespoon of olive oil to 2 tablespoons of homemade ponzu, mix well and you have a nice refreshing salad dressing.

Homemade Meyer Lemon Ponzu

·      120ml of strained Meyer lemon juice (about 3 Meyer lemons)

·      60ml to 120ml of Mirin (Japanese sweet wine)

·      120ml of soy sauce

·      3 to 5 inches of “Kpmbu” Kelp

·      3 to 5g of bonito flakes (put bonito flakes in a tea bag)

*If you like sour, then use 60ml of Mirin, otherwise use 120ml of Mirin. My family prefers the 120ml of Mirin version.

*Remove the “kombu” kelp and bonito flakes after one night. This can be stored in a sterilizer jar in a refrigerator for up to 2 months.

1.     In a jar or bowl, put all the ingredients, and mix well.

2.     Leave it for few hours or overnight before using.