Ponzu Sauce – A Japanese Condiment & More

Baby Kato


This recipe has been posted here for play in Culinary Quest - Japan. This recipe is from website: diynatural.com

Ponzu is a savory sauce made for foods that are umami, which is Japanese for “pleasant savory taste.”

Dashi, a clear broth, you can make your own by simmering kombu, a type of kelp, and bonito, a dried fish. After simmering for 30 minutes, solids are strained out and the broth is used.

Make a batch of it, freeze it in ice cube trays and then when needed, take out 3 - 4 cubes and make your ponzu sauce.


★★★★★ 4 votes

1 1/2 cups
5 Min
15 Min
Stove Top


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  • 1/2
    cup lime juice – you can use any citrus, but i’ve found that lime has the best flavor
  • 2
    tablespoons rice vinegar
  • 2
    tablespoons mirin, or 2 tablespoons brown sugar
  • 1/3
    cup soy sauce
  • 1/3
    cup dashi, optional (most commercial dashi has msg added)
  • ·
    a few flakes of chili pepper

How to Make Ponzu Sauce – A Japanese Condiment & More


  1. Simply combine all ingredients in a small bowl.
  2. I like to simmer mine together for about 15 minutes to mingle and concentrate the flavors.
  3. Then I strain it to get out the pepper flakes.
  4. Store it in a jar in the refrigerator for up to a month.

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About Ponzu Sauce – A Japanese Condiment & More

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Japanese
Other Tag: Quick & Easy

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