Scallion Ponzu Sauce

Scallion Ponzu Sauce

Tangy citrus-soy sauce studded with sharp, fresh scallions for dipping or drizzling.

Total 30 min Makes 16 oz Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Wheat, Sesame

This bright, savory sauce balances soy sauce and citrus juice with a sharp bite of fresh scallion, rice vinegar, and a touch of sweetness. It works well as a dipping sauce for gyoza, grilled meats, or sashimi, and keeps well in the refrigerator for weeks. A staple in Japanese cooking, ponzu gets a fresh update here with plenty of thinly sliced scallion stirred in just before serving.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 piece kombu (dried kelp), about 2 inches
  • 4 scallions, thinly sliced
  • 1 teaspoon sesame oil

Method

  1. In a medium bowl, whisk together the soy sauce, lemon juice, lime juice, rice vinegar, mirin, and sugar until the sugar dissolves.

  2. Add the kombu to the bowl, cover, and let steep at room temperature to let the flavors meld.

  3. Remove and discard the kombu, then stir in the sliced scallions and sesame oil.

  4. Transfer to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 3.6 (1)

Scallion Ponzu Sauce

This bright, savory sauce balances soy sauce and citrus juice with a sharp bite of fresh scallion, rice vinegar, and a touch of sweetness. It works well as a dipping sauce for gyoza, grilled meats, or sashimi, and keeps well in the refrigerator for weeks. A staple in Japanese cooking, ponzu gets a fresh update here with plenty of thinly sliced scallion stirred in just before serving.

30 min 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
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 piece kombu (dried kelp), about 2 inches
  • 4 scallions, thinly sliced
  • 1 teaspoon sesame oil

Method

  1. 1

    In a medium bowl, whisk together the soy sauce, lemon juice, lime juice, rice vinegar, mirin, and sugar until the sugar dissolves.

  2. 2

    Add the kombu to the bowl, cover, and let steep at room temperature to let the flavors meld.

  3. 3

    Remove and discard the kombu, then stir in the sliced scallions and sesame oil.

  4. 4

    Transfer to a jar or airtight container and refrigerate until ready to use.