How to Make Japanese ponzu dipping sauce

• Squeeze the citrus fruits to obtain their juice. Remove any seeds or pulp and strain the juice to remove any remaining solids.
• In a small saucepan, combine the soy sauce, rice vinegar, mirin, and citrus juice.
• If desired, add the bonito flakes to the saucepan to enhance the umami flavor. Heat the mixture over low heat for about 5 minutes, stirring occasionally.
• Once heated, remove the saucepan from the heat and let the mixture cool completely.
• Once cooled, strain the sauce to remove any solids or bonito flakes that were added. Transfer the sauce to a serving container.

Ponzu sauce is a versatile citrus-based sauce that adds a tangy and refreshing flavor to various Japanese dishes. It combines the tartness of citrus fruits with the savory umami taste of soy sauce, creating a well-balanced and delicious dipping sauce.

Facts about the sauce:

1. Ponzu sauce originated in Japan and is a popular condiment used in traditional Japanese cuisine.
2. The main citrus fruit used in ponzu sauce is yuzu, but lemon or orange can also be used as substitutes.
3. Ponzu sauce is low in calories and fat, making it a healthier alternative to other sauces.
4. It is often used as a dipping sauce for various fried and grilled dishes in Japanese cuisine.
5. The combination of citrus juice and soy sauce gives ponzu sauce a unique flavor profile that is both tangy and savory.