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Ponzu Sauce Recipe
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Homemade ponzu sauce recipe

Here's a simple but authentic homemade ponzo sauce recipe that's highly recommended!
Course Side Dish
Cuisine Japanese
Keyword Ponzu, Sauce
Prep Time 10 minutes
Steep 1 day
Total Time 1 day 10 minutes
Servings 4 people
Author Joost Nusselder
Cost $4

Ingredients

  • ½ cup soy sauce
  • ½ cup citrus juice (juices used can vary according to taste)
  • Lemon zest from one lemon
  • 2 tbsp mirin
  • 1 cup dried bonito flakes (katsuobushi)
  • 1 piece kombu (dried kelp)

Instructions

  • Combine ingredients in a mason jar and mix well. Steep in refrigerator for 24 hours or up to a week. (Some restaurants will even let their ponzu sauce steep for a month. This is recommended for bigger batches.)
  • Drain to get rid of excess bonito flakes. (These can be saved and used to make furikake (Japanese rice seasoning))
  • Use immediately or store. To be safe, ponzu can be stored for one month. But if you keep it away from water, you may be able to store it for 6 – 12 months.