Easy Japanese Recipes

Ponzu Sauce

Ponzu Sauce post image

Ponzu Sauce contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.  It’s very refreshing and often used as a dipping sauce for shabu shabu or used as a dressing.  See more recipes using Ponzu Sauce here.

You can purchase a bottle of Ponzu at Japanese or Asian grocery stores.

Ponzu Sauce | JustOneCookbook.com

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Ponzu Sauce
Prep time
Total time
Serves: ¼ cup Ponzu
  • 2 Tbsp. soy sauce
  • 1 ½ Tbsp. dashi stock
  • 1 Tbsp. lemon juice
  • ½ Tbsp. rice vinegar
  • 1 tsp. mirin
  1. Combine all the ingredients in a small bowl and whisk all together. You can store in refrigerator for up to a month.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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5 + = fourteen

  • Julie @ This Gal Cooks May 27, 2013, 9:34 am

    Thanks for sharing this recipe! I’m going to have to visit our local Asian market so I can pick up the ingredients for this.

  • Aung Aung June 1, 2013, 9:37 am

    i would like to say thanks for this Website . i like to learn and cook japanese foods
    and at present time i work in japanese restaurant as cook in Nikata counter.
    can i use all of ur recipes future …

    • Nami June 2, 2013, 11:36 pm

      Thanks for your kind feedback and I’m happy to hear you enjoy my recipes. Yes, you can use my recipes at your restaurant, but if you use for publication (online or hard copy), please note that recipe(s) is/are from JustOneCookbook.com. Thank you!

  • stephen April 8, 2014, 12:20 am

    Don’t think it adds up to one cup…

    • Nami April 8, 2014, 12:22 am

      Thanks Stephen, good call. It’s about 5 Tbsp, so it’s little bit more than 1/4 cup. I’ll update the recipe. Thank you for noticing the mistake!

  • SS May 4, 2014, 12:58 pm

    Many thanks for this share.

    • Nami May 5, 2014, 11:38 pm

      You’re very welcome SS! :)

  • Sean July 13, 2014, 1:33 pm

    I love sushi and I also a sushi chef!

    • Nami July 13, 2014, 7:02 pm

      Thank you for your comment! :)

  • JJ August 6, 2014, 11:46 pm

    Can ponzu sauce be stored, or does it have to be used immediately? If it can be stored, for how long in what kind of conditions (e.g., fridge for up to a day, frozen up to a year)? Thank you!

    • Nami August 7, 2014, 12:12 pm

      Hi JJ! Since water is not included, it should be able to be kept for up to a month or so in the refrigerator. Thank you, and the recipe is updated.

  • Jeff Karmiol December 2, 2014, 7:02 am

    Great site, well explained and easy to follow recipes.
    I notice on the http://www.justonecookbook.com/recipes/shabu-shabu/ page there are other ingredients in the Ponzu sauce, I see sliced scallions/green onions, what else have you added?

    • Nami December 3, 2014, 7:35 am

      Hi Jeff! Thank you for your kind words! I put grated daikon and shichimi togarashi (step 10). :) Hope this helps!

      • J. Maruca December 31, 2014, 12:02 pm

        Most ponzu, however, is very simple, like most Japanese cooking.

  • J. Maruca December 31, 2014, 12:00 pm

    Thank you. Needed ponzu for a recipe I’d made. Used this and it was perfect.

  • Bobby Hinds April 17, 2015, 2:22 pm

    I actually have a list of all the ingredients that goes into Pappadeaux’s Ponzu sauce, just not the specific portions and this list here is not even close…