Ponzu sauce

Difficulty: ★☆☆


  • 200 ml. Soya sauce.
  • 1 Orange.
  • 1/2 Grapefruit.
  • 1 Lime.
  • 60 ml. Mirin (rice wine with low grade alcohol).
  • 50 ml. Sake.
  • 60 ml. Rice vinegar.
  • 5 gr. Dehydrated Kombu seaweed.
  • 2 tbs. Katsuobushi, (dehydrated tuna flakes).

Category: Appetizers


Heat the mirin with sake over medium heat in a Magefesa Casserole for some minutes so that alcohol evaporates. Remove and let it cool. Meanwhile, squeeze the citrus fruits with the help of a Magefesa Ópimo juice extractor. Mix all the ingredients in a hermetic pan and let it rest for 48h in a fresh place. Strain the mix with a fine strainer and it is ready to be served.
This sauce is originally made with yuzu (Japanese citrus fruit), that can be substituted by a mix of our citrus fruits. This kind of multi-use vinaigrette is used for meat, fish or vegetable dressing.