A Brief History of Ponzu Sauce

I recently started using Ponzu sauce after seeing Bobby Flay use it for some kind of Throwdown. I really like the flavor of it for dipping, or flavoring say some cabbage for a an Asian slaw or Ahi tacos.

Ponzu sauce is a soy sauce or Shoyu and citrus juice blend

The word actually two words Pon which is derived from a Dutch word that means Punch and su means vinegar. So it literally means a punch vinegar.

Ponzu is made by simmering mirin , rice vinegar , katsuobushi flakes, and seaweed ( kombu ) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu , sudachi , daidai , kabosu , or lemon . from Wikipedia

Quick Recipe
From About.com

Ingredients:

1/3 cup soy sauce
1/4 cup lemon juice, or citrus juice
1 Tbsp rice vinegar
1/3 cup or more dashi

Preparation:

Mix soy sauce, lemon juice, and vinegar in a bowl. Add dashi to the sauce. Adjust the amount of dashi to your preference.
*Makes about 1 cup.

Here is one from Mark Bittman

Ponzu Sauce

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