Ponzu Sauce

Ponzu Sauce

Tangy, citrus-forward Japanese dipping sauce balancing soy, rice vinegar, and fresh citrus juice.

Total 24 hr Makes 16 oz Calories 18/serving

Dietary

Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Fish, Wheat

This bright, savory sauce combines soy sauce with fresh citrus juice and a touch of rice vinegar for a tangy condiment used in Japanese cooking. It works well as a dipping sauce for shabu-shabu, gyoza, or grilled fish, and keeps for weeks in the refrigerator.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1 piece kombu (dried kelp), about 2 inches
  • 1 tablespoon bonito flakes

Method

  1. In a glass jar or bowl, combine the soy sauce, lemon juice, lime juice, rice vinegar, mirin, and sugar. Stir until the sugar dissolves.

  2. Add the kombu and bonito flakes to the mixture, stirring gently to submerge them.

  3. Cover and refrigerate for 24 hours to allow the flavors to meld and the kombu and bonito to infuse the sauce.

  4. Strain the sauce through a fine-mesh sieve into a clean jar, discarding the kombu and bonito flakes.

  5. Seal and store the ponzu sauce in the refrigerator for up to 3 weeks, shaking before each use.

Rate this recipe

★ 4.2 (1)

Ponzu Sauce

This bright, savory sauce combines soy sauce with fresh citrus juice and a touch of rice vinegar for a tangy condiment used in Japanese cooking. It works well as a dipping sauce for shabu-shabu, gyoza, or grilled fish, and keeps for weeks in the refrigerator.

24 hr 16 oz 18 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1 piece kombu (dried kelp), about 2 inches
  • 1 tablespoon bonito flakes

Method

  1. 1

    In a glass jar or bowl, combine the soy sauce, lemon juice, lime juice, rice vinegar, mirin, and sugar. Stir until the sugar dissolves.

  2. 2

    Add the kombu and bonito flakes to the mixture, stirring gently to submerge them.

  3. 3

    Cover and refrigerate for 24 hours to allow the flavors to meld and the kombu and bonito to infuse the sauce.

  4. 4

    Strain the sauce through a fine-mesh sieve into a clean jar, discarding the kombu and bonito flakes.

  5. 5

    Seal and store the ponzu sauce in the refrigerator for up to 3 weeks, shaking before each use.