Delicious & Easy

DIY Ponzu


Combine mirin, rice wine vinegar, soy sauce, and bonito flakes in saucepan and bring to a boil. Remove from heat and cool to room temperature.

Strain out bonito flakes and mix in yuzu or lime juice.

Serve immediately alongside pan-fried gyoza, use as a tangy marinade, or sprinkle over your strifry for a nice punch of tangy umami.

Refrigerate leftover ponzu in an airtight container and enjoy within 5 days.

Ingredients for

DIY Ponzu

1/4 cup mirin
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 tablespoons bonito flakes
1/4 cup yuzu (or lime juice), more to taste

Instructions for

DIY Ponzu

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