2002 Iron Chef Kimio Nonaga shared this very simple recipe for ponzu with me a few years back and it never fails me. 1 part yuzu juice
1 part soy sauce
1 part mirin
and then adjust the seasonings to your liking
Ponzu is great for nabe (hot pots) as a dip for vegetables and fish, or meat. I also like it for tofu, salads, or for steamed vegetables.
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