Meyer Lemon Ponzu

1. 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.

2. 2

   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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.