ponzu sauce

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It&#039;s super simple to make - two minutes and you&#039;re ready to get dipping or drizzling.

Japanese Ponzu Sauce

soy sauce

lemon juice

lime juice

dashi powder (dissolved in 2 tbsp water)

¼ tsp mirin

tsp rice wine vinegar

Pour all ingredients (soy sauce, lemon juice, lime juice, dashi powder, mirin and rice wine vinegar) into a small bowl.

Whisk together and taste test. Add a little more of any ingredient til you&#039;re happy with the flavour.

Garnish with spring onion. (Omit if storing for later use in the fridge.) Serve beside your favourite dipping foods such as gyoza or udon, as a sauce for steak or seafood, or as a zesty salad dressing.

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Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It’s super simple to make – two minutes and you’re ready to get dipping or drizzling.

Japanese ponzu is like an epic party of sweet + tart + bitter + salty flavours. All of this comes about from ponzu’s unique blend of soy sauce, dashi (seaweed) stock, sweet rice wine (mirin), rice vinegar and a splash of citrus juice.

With all of this going on you’d think Ponzu would be all kinds of crazy! But we’re here to say that everything works together in perfect Japanese harmony.

Ponzu isn’t just a delicious Japanese dipping sauce with Shabu Shabu or Gyoza, it’s  also the perfect salad dressing, steak sauce or meat glaze. Find out more below!

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Quick Japanese Ponzu Sauce [6 Ingredients / 2 Mins!]

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!

Ponzu Sauce (Japanese Citrus Dipping Sauce)

mirin

rice vinegar

(3 g) katsuobushi / bonito flakes

kombu

lemon

Steep

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 is a citrusy Japanese condiment perfect for dipping dumplings, tuna, tofu and more! Here's how to make it at home.

Simple Ponzu Sauce

soy sauce (or tamari)

orange juice

lime

sugar

ginger

garlic clove, grated

green onions, finely minced (optional)

Whisk together all ingredients. Enjoy immediately or the flavor intensifies over time. Store refrigerated for up to 1 week.

Japanese sauce made with soy sauce, rice vinegar, lemon, and bonito flakes.  Great for fish, vegetables, tofu, and meat.

Ponzu Sauce

bonito flakes (1/4 cup lightly packed)

Gather ingredients.

In a small saucepan, combine soy sauce, vinegar, and sliced lemons. Turn the heat medium and bring it to a gentle simmer.

Turn the heat off and add bonito flakes. Wait for 15 minutes, then strain and discard the bonito and lemon slices.

Keep ponzu sauce in a jar in the refrigerator. It will keep for up to one week.

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The most viewed ponzu sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine