We will be making the shoyu ponzu sauce without vinegar. Kombu and katsuobushi flakes are added to improve the mellow flavor of ponzu, while still having the tangy, original flavor of ponzu sauce.
Squeeze the yuzu fruit juice by cutting the yuzu fruit into 2 parts, and strain the seed using a strainer. If the amount of fruit juice doesn’t reach 100 ml, replace the fresh fruit juice with rice vinegar or manufactured fruit juice.
Pour the 150 ml soy sauce in a clean glass jar.
Pour the squeezed yuzu fruit juice in the glass jar filled with soy sauce.
Soak the kombu and katsuobushi flakes.
Leave it to steep in the fridge for at least 24 hours (or more) with the glass lid closed. Remember to strain the kombu and katsuobushi flakes before using. Enjoy the homemade ponzu sauce!