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Ponzu sauce is a citrusy Japanese condiment perfect for dipping dumplings, tuna, tofu and more! Here’s a recipe to make it at home.
Looking for a flavor-popping sauce to take your meals to the next level? Try ponzu sauce, a zingy Japanese condiment that pairs citrus, salty and savory in equal measure. It’s one of the first recipes we made together as a couple, as a dip for seared tuna steak.
Fast forward a decade, and we’re still cooking together (we even wrote a cookbook about it), and we’re still huge fans of ponzu sauce. Use it as a dip for vegetables, tuna, tofu, or noodles, or as quick finishing sauce for a noodle bowl or stir fry. Here’s how to whip it up at home!
Ingredients in ponzu sauce
Ponzu sauce is a Japanese condiment made of soy sauce and citrus juice. It’s served as a dip for meats, fish, noodles, dumplings, and more. With its salty citrus flavor, it’s similar to a vinaigrette. It’s not used as a cooking sauce, but more as a dip or a finishing sauce.
The word ponzu comes from the Dutch word “pon” (punch) and the Japanese word “su” (vinegar), so it literally means “punch vinegar.” It’s been around since the 17th century (source). The most basic ponzu sauce recipes combine soy sauce, citrus juice, and mirin. A traditional Japanese ponzu sauce (like this one) adds dried bonito flakes and kombu (seaweed), which bring in umami flavor. Ingredients in most ponzu sauce recipes include:
- Soy sauce
- Citrus juice: yuzu, orange, lime or lemon
- Rice vinegar (unseasoned)
- Mirin
- Ginger or garlic
- Kombu or bonito flakes (optional but traditional)
- Green onions (optional)
Tips for how to make ponzu sauce
This ponzu sauce recipe is quick and simple. For our take, we’ve omitted bonito flakes to keep it vegetarian. If you have the time, simmering the mixture with kombu gives it the best traditional flavor. Here are a few tips for the process:
- Use any citrus juice you like, just make sure it’s fresh squeezed. We like the mixture of orange and lime, but you can use orange and lemon. Or, go traditional and use yuzu juice (fresh or bottled).
- Peel the ginger with a spoon. Ginger adds a nice complexity, which stands in for the kombu and bonito. Peeling it with a spoon is easier than a vegetable peeler!
- Green onions are optional. Some ponzu sauce recipes use green onion, and we like the fresh pop of flavor it brings.
Storing leftovers
How long does homemade ponzu sauce last? Store it for up to 1 week in the refrigerator. Without the green onions, it can last for up to 2 weeks. Keep in mind that the flavor intensifies over time!
Ways to serve ponzu sauce
Ready to serve your ponzu sauce? There are many ways to use this zingy dip. Here are a few of our top ideas:
- Try it on seared tuna or grilled tuna steak
- Use it as a dip for baked tofu or breaded tofu.
- Add it as a condiment to soba noodles or a soba noodle bowl.
- Use it for purchased or homemade dumplings or gyoza.
Dietary notes
This ponzu sauce recipe is vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use tamari.
Simple 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.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About ½ cup 1x
- Category: Sauce
- Method: No Cook
- Cuisine: Japanese Inspired
- Diet: Vegan
Ingredients
- 3 tablespoons soy sauce (or tamari)
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- Zest of 1/2 lime
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- ¼ teaspoon granulated sugar
- 1 teaspoon grated ginger
- 1 garlic clove, grated
- 2 green onions, finely minced (optional)
Instructions
- Whisk together all ingredients. Enjoy immediately or the flavor intensifies over time. Store refrigerated for up to 1 week.
Let us know if you have any questions!