Ingredients
- 1/2 cup soy sauce or tamari (gf)
- 1/4 cup rice vinegar
- 1/4 cup citrus juice ( lemon or yuzu)
Instructions
- Mix all the ingredients together, strain the seeds.
- Transfer to pouring jug or storage and keep refrigerated.
Notes
- Yield is 1 cup of liquid, which is plenty unless making for a dinner party, i made one batch, stored it in the fridge in an old kikkoman soy dispenser and it lasted all year.
- Recipe keeps for months in the fridge.
- Ponzu is a very traditional sauce and the key ingredient to making Yudofu or a cold tofu salad dish for warmer months.