Meyer Lemon Ponzu

By mahto

Ingredients

• Makes 1/2 cup
• 1 piece kombu, (about 2 x 2 inches)
• 3 tablespoons meyer lemon juice
• 3 tablespoons shoyu
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon mirin (optional)
• 1 tablespoon bonito flakes (optional)

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

Lightly rinse the kombu and place in a small bowl along with the meyer lemon juice, shoyu, rice vinegar, and mirin. Cover and let sit for at least a few hours, but preferably overnight.

For a vegetarian ponzu, stop here. Otherwise add the bonito flakes, let sit for a few minutes and strain. (If you want extra smoky ponzu, you can add the bonito in step 1).

3.Enjoy ponzu tossed with soba noodles, or as a dipping sauce with lettuce wraps or summer rolls. Stored in the refrigerator, it'll keep for at least a few months.