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Sakuru Ponzu Dipping Sauce

Serve this dipping sauce alongside En Japanese Brasserie's Shabu Shabu.

  • Yield: Makes 1 1/4 cups

Source: The Martha Stewart Show, May 2010


  • 1/4 cup sake, such as Dassai 50
  • 1/4 cup mirin
  • 1/2 cup bottled yuzu juice
  • 1/2 cup katsuobushi (bonito flakes)
  • 6 tablespoons soy sauce
  • 1 (5-by-5-inch) piece kombu
  • 10 cherry leaves


  1. Place sake and mirin in a small saucepan; bring to a boil. Let boil for 30 seconds. Transfer to an airtight container along with yuzu juice, katsuobushi, soy sauce, and kombu. Cover and refrigerate for 3 weeks.

  2. Strain through a fine mesh sieve; discard solids. Return mixture to an airtight container and add cherry leaves. Cover and refrigerate for 1 week before using.

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