Ponzu sauce is extensively used in the Japanese kitchen. It is made by simmering rice vinegar, mirin, soy sauce, dried bonito flakes, and kombu (kelp); the liquid is strained and cooled, then yuzu or bitter orange juice is added to taste. The consistency is thin but the sauce may have a sediment. If you wish to make your own, the proportions are:
- 2½ tbsp rice vinegar
- 3 tbsp mirin
- 1 tbsp soy
- 1½ tbsp bonito flakes
- citrus juice to taste once strained and cooled
Ponzu is served as a dip with nabemono (simmered dishes), grilled fish, and sashimi.