Ponzu (ポン酢) is a sauce commonly used in
Japanese cuisine.
Ponzu is made by boiling
mirin,
rice vinegar,
bonito[?] flakes,
seaweed (konbu) over medium heat. When cool the liquid is strained to remove the bonito flakes and
yuzu[?] or
sudachi[?] juice is added.
Ponzu shoyu (ポン酢醤油) is Ponzu sauce with soy sauce (shoyu) added, but still widely referred to as simply Ponzu.
Traditionally the sauce is used as a dressing for
tataki[?] or as
nabemono dip.