Japanese Sauces Recipes - Ponzu Dipping Sauce Recipe

Ingredients

• 1 strip dried kelp (konbu), (about 2 in/5 cm long), wiped with a damp cloth

• 1/3 cup (85 ml) yuzu orange, or lemon or lime juice

• 1/3 cup (85 ml) Japanese soy sauce

• 2 tablespoons mirin

• 1 1/2 tablespoons tamari or dark soy sauce

• 2 tablespoons Basic Dashi Stock (see recipe) or 1/4 teaspoon dashi stock granules dissolved in 2 tablespoons hot water

---

Method:

1. Heat the dried kelp over a gas flame or under a broiler (grill) until crisp and fragrant, then put in a bowl or jar with all the other ingredients.

2. Cover and refrigerate for 3 days, then strain. Can be stored for up to a year.

Note: Bottled yuzu juice and ready­made ponzu sauce can be purchased in Japanese stores.