Ponzu Sauce Recipe

Ponzu is a classic Japanese condiment that is both refreshing and versatile. Enjoy making this all-purpose, citrus-based sauce at home!

A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.

Because of its versatility & refreshing flavor, you can use the sauce in many different ways. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables, or as dressing for salads or cold noodles.

To make a quick version of ponzu at home, you just need to combine equal parts of soy sauce and fresh lemon juice as well as a bit of sweetness from mirin.

If you have more time, I highly recommend adding a strip of kombu and a handful of bonito flakes. You can add more katsuobushi for rich, smokey, umami-rich ponzu sauce. Umami from kombu and katsuobushi really make this homemade ponzu to the next level. You will get a more balanced and richer taste. Umami is hard to describe, but you know its there when you taste it.

This homemade ponzu can be stored in the refrigerator for up to a month. I love this homemade ponzu sauce that I dont buy bottled ponzu anymore.

If youre lucky enough to get yuzu, definitely make Yuzu Ponzu (柚子ポン酢) or yuzu pon (柚子ポン)!

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Ponzu is a classic Japanese condiment that is both refreshing and versatile. Enjoy making this all-purpose, citrus-based sauce at home!

Editors Note: The original post was published on May 26, 2013. The post has been updated with the new pictures and video and the recipe has been updated in October 2017.

Homemade Ponzu Sauce

Ponzu is a classic Japanese condiment that is both refreshing and versatile. Enjoy making this all-purpose, citrus-based sauce at home!

Prep: 5min

Total: 1445min

Yield: 1

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 220 kcal, Carbohydrate 28 g, Protein 13 g, Fat 1 g, Saturated Fat 1 g, Sodium 7713 mg, Fiber 1 g, Sugar 12 g, unSaturated Fat 2 g

Ingredients:

• ½ cup soy sauce
• ½ cup citrus juice
• zest from one lemon
• 2 Tbsp mirin ((or substitute with 2 tsp sugar + either 2 Tbsp sake or 2 Tbsp water))
• ½ cup katsuobushi (dried bonito flakes)
• 1 piece kombu (dried kelp) ((2 inches x 3 inches, 5 x 7.6 cm; 6 g))

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Combine all the ingredients in a sterilized mason jar and mix well.’, ‘name’: ‘Combine all the ingredients in a sterilized mason jar and mix well.’, ‘url’: ‘https://www.justonecookbook.com/ponzu-sauce/#wprm-recipe-60960-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep it for a month, especially if they make a big batch.’, ‘name’: ‘Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep it for a month, especially if they make a big batch.’, ‘url’: ‘https://www.justonecookbook.com/ponzu-sauce/#wprm-recipe-60960-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘After steeping, drain the mixture in a sieve to strain out the katsuobushi and kombu.xa0You can use leftover the kombu and katsuobushi to make Homemade Furikake (Japanese rice seasoning).’, ‘name’: ‘After steeping, drain the mixture in a sieve to strain out the katsuobushi and kombu.xa0You can use leftover the kombu and katsuobushi to make Homemade Furikake (Japanese rice seasoning).’, ‘url’: ‘https://www.justonecookbook.com/ponzu-sauce/#wprm-recipe-60960-step-0-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2019/04/Homemade-Furikake-I-1.jpg’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute the mirin with water and sugar, please use it within a week. When you use the ponzu, make sure to use clean utensils to avoid cross-contamination. The sauce will keep 6 to 12 months if you sanitize and keep everything clean while making the ponzu.’, ‘name’: ‘You can keep the homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute the mirin with water and sugar, please use it within a week. When you use the ponzu, make sure to use clean utensils to avoid cross-contamination. The sauce will keep 6 to 12 months if you sanitize and keep everything clean while making the ponzu.’, ‘url’: ‘https://www.justonecookbook.com/ponzu-sauce/#wprm-recipe-60960-step-1-0’}]}

Ponzu Sauce (Japanese Citrus Dipping Sauce)

Use this famous tangy and umami-rich Japanese Ponzu sauce as a marinade, for dipping, for sprinkling over your food, as a vinaigrette for salads and veggies, and as a stir-fry sauce!

Prep: 5min

Total: 1445min

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 41 kcal, Carbohydrate 4 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 611 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 1/4 cup soy sauce or tamari
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons mirin
• 2 teaspoons rice vinegar
• 1/4 cup (3 g) katsuobushi / bonito flakes
• 1 2-inch piece kombu
• 1 teaspoon freshly grated lemon zest ((optional for bigger citrus flavor boost))

Instruction:

1. Two methods:For a more intense tuna/sea kelp flavor: In a small sauce pan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice.For a milder tuna/sea kelp flavor: Place all of the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.*For a simplified or vegetarian version you can omit the katsuobushi and kombu.Store in in a sealed jar in the refrigerator. It will keep for up to a month.Makes 1/3 cup ponzu sauce.

Ponzu Sauce

Ponzu Sauce, the tangy soy-based sauce, is traditionally made with a citrus fruit and may have been inspired by visitors from Holland during the 17th century. Fresh lemon juice and orange juice give this sauce a citrus snap.

Yield: 1 cup (serving size: 1 tablespoon)

Nutrition Facts: calories 9 calories, Carbohydrate 1.5 g, Cholesterol None, Fat None, Fiber 0.1 g, Protein 0.5 g, Saturated Fat None, servingSize None, Sodium 267 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• ½ cup low-sodium soy sauce
• ¼ cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 tablespoon mirin (sweet rice wine)
• ⅛ teaspoon crushed red pepper

Instruction:

1. Combine all ingredients in a bowl. Cover and chill.

How To Make Ponzu Sauce From My Master

FAQ

What is ponzu sauce made of?

What is a good substitute for ponzu sauce?

Is ponzu just soy sauce?

What is the difference between ponzu and teriyaki sauce?