Updated: Jul 23
Normally a Ponzu is 50% citrus juice and 50% soy sauce.
To make your fresh Sudachi Ponzu :
If you use 30 to 40% of fresh Sudachi juice it makes an acidic, very fragrant Ponzu. 20% is a minimum.
We add a soy sauce (made from soybeans and wheat, brewed in wooden barrels) that is most often a little sweet and not too salty.
You can optionally up it with 10% of a sweetening supplement like mushroom broth or seaweed broth.
Avoid leaving it in direct sunlight, hot and humid places, its best to store it in the refrigerator (5°C). Shake before use. Consume it quickly.
This sauce is ideal for raw vegetables and summer grills, vegetables, meat and fish. It is a good replacement for vinegar in a vinaigrette.