Gather all the ingredients.
Combine all the ingredients in a sterilized mason jar and mix well.
Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.
After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).
You can keep homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute mirin with water and sugar, please use it within a week. When you use ponzu, make sure not to cross-contaminate. The sauce can last for 6-12 months if you sanitize and keep everything clean during making the ponzu.
Citrus Juice: You can use lemon, or mixture of juice from lemon, orange, or grapefruit.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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