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.
How to Make Homemade Ponzu Sauce
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 it’s 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 don’t buy bottled ponzu anymore.
Got Yuzu? Make Yuzu Ponzu!
If you’re lucky enough to get yuzu, definitely make Yuzu Ponzu (柚子ポン酢) or yuzu pon (柚子ポン)!
Delicious Recipes to Enjoy with Homemade Ponzu Sauce
Tofu Salad with Sesame Ponzu Dressing Tuna Tataki Eggplant with Sesame Ponzu Sauce Pork Spring Rolls with Ponzu Grilled Oyster with Ponzu Sauce Shabu Shabu
I’ll be sharing more recipes using my homemade ponzu! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s 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.
