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Ponzu sauce served with sashimi
Refreshing and umami Japanese ponzu sauce

Homemade ponzu sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Ponzu is the refreshing marriage of citrus and soy sauce. Much more complex than plain soy sauce: umami (bonito, kombu) meets acidity (yuzu/lemon). Excellent dipping sauce for gyoza, sashimi, or as a salad dressing.
🕒 Prep Time 5 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 20 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Jar
  • Sieve

Allergen Information

⚠️ Soya
⚠️ Fish
⚠️ Cereals containing gluten
⚠️ Sulphur dioxide

Instructions

1 ✓

Mix liquid ingredients in a jar.

2 ✓

Add kombu and bonito flakes. Let stand in fridge for at least 30 minutes (but even overnight).

Tip: This 'cold soaking' helps extract flavours without kombu becoming bitter.
3 ✓

Strain the sauce, squeezing out the flakes. Ready!

Recipe FAQ

How long does it keep?
Strained in the fridge, it lasts up to 1 month.

Ingredients

  • 100 ml Japanese Soy sauce
  • 50 ml Rice vinegar
  • 50 ml Yuzu juice (or lemon and orange juice mix)
  • 30 ml Mirin (sweet rice wine)
  • 10 g Bonito flakes (Katsuobushi)
  • 5 g Kombu (dried kelp)