Japanese Ponzu Sauce With Meyer Lemons

Normally ponzu sauce is traditionally made with yuzu citrus in japan, but i have an old meyer lemon tree that produces fabulous lemons throughout the year. i try to use the lemons in many recipes and this is my own version of ponzu sauce using meyer lemons instead of yuzu limes/lemons. although i planted yuzu tree a year ago it is still not producing yet and when it is finally producing i would also make homemade ponzu sauce using yuzu too, but until then this is the only ponzu sauce i like. you can certainly use any type of lemons or combination lemons and limes/oranges. unlike commercial based ponzu sauces which are very sweet and more vinegar than real juice, i think this version has much more depth. for 3/4 c juice, i usually end up using 5-6 lemons depending on their sizes. bonito flakes is known as katsuobushi in japanese and it is dried bonito fish flakes found in japanese markets. if you are unable to find kombu or katsuobushi, please use any instant dashi for this purp

Steps

Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day.

If you like more dashi flavor , then keep in refrigerator for 2 to 3 days and strain.

I normally like just one day in the refrigerator and strain.

The liquid ponzu sauce keeps in the refrigerator for 6 months.

The leftover katsuobushi and kombu after straining can be used to make furikake for later use.

Ingredients

kombu seaweed, bonito flakes, soy sauce, lemon juice, mirin, sugar, rice vinegar