It is a bit of a roulette-type situation, so be careful if you are not into spicy food.
- 1/4 cup mirin
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 3 tablespoons bonito flakes
- 1/4 cup yuzu (or lime juice), more to taste
Combine mirin, rice wine vinegar, soy sauce, and bonito flakes in saucepan and bring to a boil. Remove from heat and cool to room temperature.
Strain out bonito flakes and mix in yuzu or lime juice.
Serve immediatly alongside pan-fried gyoza, use as a tangy marinade, or sprinkle over your strifry for a nice punch of tangy umami.
Refrigerate leftover ponzu in an airtight container and enjoy within 5 days.