Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!


Makes 200ml

80 ml shoyu or tamari
3 tablespoons freshly squeezed lemon juice
100 ml rice wine vinegar
1tablespoon mirin

Put all the ingredients in a screw-top jar and shake well. The ponzu will keep for about 2 weeks in the fridge.

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