Ponzu Sauce Component Recipe
Japanese · Condiment · 10 min total
A versatile citrus-based sauce that adds bright, tangy flavor to grilled meats, seafood, salads, and dumplings. This homemade version balances soy sauce, citrus juice, and mirin for an authentic Japanese condiment.
10
min prep
min prep
8
servings
servings
15
kcal/serving
kcal/serving
Ingredients
- 1/2 cup soy sauce
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon bonito flakes (katsuobushi)
- 1 (2-inch) piece kombu (dried kelp)
Instructions
- Combine soy sauce, lemon juice, lime juice, mirin, and rice vinegar in a glass jar or bowl.
- Add bonito flakes and kombu to the liquid mixture.
- Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Strain the sauce through a fine-mesh sieve lined with cheesecloth, discarding solids.
- Transfer to a clean bottle or jar and refrigerate until ready to use.
Tips
- Use within 2 weeks for best flavor.
- Adjust citrus ratio to taste; some prefer more lemon or lime.
- For a vegan version, omit bonito flakes and use a piece of kombu only.
More about Ponzu sauce component →
AI estimate may be inaccurate · Terms