Japanese Condiment: Ponzu Sauce. Enjoy making this all-purpose Japanese citrus sauce at home!
A classic Japanese condiment, Ponzu Sauce is a citrus based sauce with tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.
Because of its versatility & refreshing flavor, you can use the sauce in many different ways. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for salads or cold noodles.
Watch How To Make Homemade Ponzu Sauce
Japanese Condiment: Ponzu Sauce. Enjoy making this all-purpose Japanese citrus sauce at home!
Where to Find Ponzu Sauce
You can purchase a bottle of Ponzu at Japanese or Asian grocery stores.
How to Make Homemade Ponzu Sauce
To make a ‘quick’ version of ponzu at home, you just need to combine equal parts of soy sauce and fresh lemon juice as well as a bit of sweetness from mirin.
If you have more time, I highly recommend adding a strip of kombu and a handful of bonito flakes. You can add more katsuobushi for rich, smokey, umami-rich ponzu sauce. Umami from kombu and katsuobushi really make this homemade ponzu to the next level. You will get a more balance and richer taste. Umami is hard to describe, but you know it’s there when you taste it.
This homemade ponzu can be stored in refrigerator for up to a month. I love this homemade ponzu sauce that I don’t buy the bottled ponzu anymore.
Here are some delicious recipes to enjoy with homemade Ponzu sauce:
- Tofu Salad with Sesame Ponzu Dressing
- Tuna Tataki
- Eggplant with Sesame Ponzu Sauce
- Pork Spring Rolls with Ponzu
- Shabu Shabu
I’ll be sharing more recipes using my homemade ponzu!
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- ½ cup soy sauce
- ½ cup citrus juice (See Notes: I love the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice)
- lemon zest from one lemon
- 2 Tbsp mirin (or 2 Tbsp sake or water + 2 tsp sugar)
- ½ cup katsuobushi (dried bonito flakes) (6 g = 8 Tbsp packed)
- 1 piece kombu (dried kelp) (6 g or 2" x 3" strip)
Gather all the ingredients.
Combine all the ingredients in a sterilized mason jar and mix well. Steep in the refrigerator for overnight or up to a week (some restaurants steep for a month, especially if you make a big batch).
After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).
You can keep homemade ponzu for up to 1 month (to be safe). If you make sure to keep water away while making the process, the sauce can last for 6-12 months.
Citrus Juice: You can use lemon, or mixture of juice from lemon, orange, or grapefruit.
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.
Editor’s Note: The original post was published on May 26, 2013. The post has been updated with the new pictures and video and the recipe has been updated in October 2017.
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.
Recipe looks good, except for 1 thing. Zu is Japanese for vinegar. Any ____zu sauce should have some vinegar in it, for ponzu it should be unseasoned rice vinegar if you can’t find ponzu vinegar.
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 …
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!
Don’t think it adds up to one cup…
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!
Many thanks for this share.
You’re very welcome SS! 🙂
I love sushi and I also a sushi chef!
Thank you for your comment! 🙂
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!
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.
Great site, well explained and easy to follow recipes.
I notice on the https://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?
Hi Jeff! Thank you for your kind words! I put grated daikon and shichimi togarashi (step 10). 🙂 Hope this helps!
Most ponzu, however, is very simple, like most Japanese cooking.
Thank you. Needed ponzu for a recipe I’d made. Used this and it was perfect.
Sorry I missed your comment and just saw it. I’m glad to hear my ponzu recipe worked for you. Thanks for your kind feedback. 🙂
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…
Hi Bobby! I’m not sure how authentic Pappadeaux’s Ponzu is, but in Japan, ponzu usually consists of very simple ingredients – soy sauce, citrus called sudachi (or dai dai), mirin, katsuobushi, and kombu.
Bobby, share the list/recipe for Pappaadeaux’a Ponzu please. Love that stuff, I lived there when oysters were $3.99/dz.
Whenever I’m looking for a recipe to prepare the food my wife used to make for us in Japan, justonecookbook always seems to have the best one–simple, clear directions, quick, and a delicious result. This is not just another recipe site; it’s something special. Thank you, Nami san!
Hi Bill! Thank you so much for your kind words! I’m so happy to hear you enjoy my blog, and thank you for using it to cook Japanese foods! Thank you for your support! 🙂
Hi Nami!
I am so happy to have stumbled upon your site. I already bookmarked so many of your recipes.
For this particular recipe, I was wondering if I could substitute yuzu instead of lemon juice?
Thank you!
Hi Rebecca! Welcome to my blog! I hope you enjoy trying my recipes from the blog. 🙂 Yes, you can use substitute – any citrus would work.
Can ponzu sauce be frozen and still preserve it umami?
Hi John! I think preserving umami is a bit difficult when you keep for a long time if you don’t store it properly. If you make ponzu without dashi (which made of water, that can go bad), you can keep it for 6-12 months.
If you want to save for a longer time, I recommend you to use bonito flakes and kombu for the dashi part, but omit using water. Keep soy sauce, lemon juice, and rice vinegar amount, but increase mirin and sake to dilute the flavor. 🙂
Nami – Somehow I have missed your previous ponzu recipes – well, this one will go on top of the recipe pile . . . so easy and quick to make and I can taste it already! It is such a versatile ‘side’ to have in the house 🙂 !
Hi Eha! This post was under How To page, but I moved to Recipes so it can be searched within the recipe index. 😀 Hope you enjoy this homemade version. Really delicious!
I have to try that. What’s the Japanese sauce for shrimp? Kind of orange colored, like ketchup and mayonnaise mixed, but thinner and spicier?
Hi Brian! Hope you enjoy! It’s probably spicy mayo (it’s not authentic Japanese thing, we don’t have that in Japan). https://www.justonecookbook.com/spicy-mayo-recipe/
LOVE this post Nami! I’m so used to buying ponzu from the store, I’ve never even pondered the idea of making it from scratch – you’re always opening my eyes to new taste experiences! I bet it tastes soooo much better than store-bought too. Will definitely have to give this a try! I’m thinking for my family’s next shabu shabu get together (already made your gomadare for that and it was a huge hit!).
Hi Shannon! Happy to hear you liked the gomadare recipe. I am pretty confident that you and your family will enjoy homemade ponzu. Make sure to include all the ingredients I specified in this recipe at least one time. You can adjust from there. Very delicious! We enjoy lots of ponzu recipes with this homemade sauce. 🙂
Hi
Thanks for the recipe, I can’t get bonito flakes, do you think nuoc mam, the asian fish sauce would be a good substitute?
Thanks for your awesome blog which I consult everyday.
Regards, Pascal
Hi Pascal! Hmm nuoc mam is different… I recommend ordering online (Japan centre?) to get bonito flakes. Can you get kombu? Maybe try without bonito flakes first?
Hi Nami , yes I can get kombu, I think I’ll try without bonito flakes, thanks.
Hope you enjoy! 🙂
Now thats how you make them, now I understand why this sauce is so delicous
A silly question: would it be ok having a dried kombu soaked without washing or boiling it? I’m a bit concerned with the germs.. :-/
Also in order for easy clean up, can I use a spice bag to hold the bonito flakes when steeping? I love anything citrus based condiment and even better now I could make it myself! Thanks for the recipe!
Hi Jos! NEVER wash kombu. The white particles you see on kombu are the reason for umami. You can quickly wipe (tap?) with damp kitchen towel or paper towel. Sure, you can use a spice bag. Hope you enjoy this homemade ponzu as much as I do. I really love this recipe. 🙂
Hello Nami, just dropping by to thank you for the amazing recipes that you’ve uploaded so far. I have recently discovered your blog and started making these simple jap food and condiments. My BF loves the ponzu sauce and we just made some hotpot from your recipe to go with it. Next, i am trying the sesame sauce 🙂
Hi Her Wuen! Thank you so much for your kind note! I’m so happy to hear you enjoy my recipes. Hope you enjoy the sesame sauce as well. xo
Hello Nami, I think your original post (May 26, 2013) for the ponzu sauce was for a much smaller portion that I was able to make whenever we made Shabu Shabu for dinner. Would you mind reposting the original recipe?
Hi Linda! I had saved the original recipe and here it is:
Ingredients: 2 Tbsp soy sauce, 1 ½ Tbsp dashi, 1 Tbsp lemon juice, ½ Tbsp rice vinegar, 1 tsp mirin. Instructions: Combine all the ingredients in a small bowl and whisk all together. You can store in refrigerator for up to a month.
With new recipe, you can make a small batch too. I personally make a bigger batch for myself as I can save it for a longer time. 🙂
Thank you soooo much, Nami!!!
Great work, Nami. Love it. I just use this together with my sushi, perfect combo. So I included this to my recipe https://howdaily.com/crunchy-seaweed-salad-sushi-roll/
Hi Victoria! Thank you so much! And your sushi looks absolutely delicious! Thank you for the kind mention! 🙂
Thank you soo much for the recipe. I’ve tried other ways or websites to get good shabu2 sauce close to my taste. i say yours is the best. And i love your website. very organized and easy to follow..
Hi Nur! Thank you so much for trying my recipe and for your kind feedback! So happy to hear you liked this recipe and my site! 🙂
I’ve heard that traditional Ponzu does not have any soy sauce in it. Does traditional ponzu have something else in it?
Hi M! Correct. Sometimes the ponzu we use these days are called Ponzu Shoyu as it includes soy sauce. The very original “ponzu” was the citrus juice (Pon) and vinegar (su) mix. 🙂
Nami,
I made your ponzu sauce. I used it for making the goma dare as well. it was easy and delicious. i used Meyer lemons & orange juice as you suggested. I only steeped it for 24 hours. I am excited to make a gluten-free version for my grandsons.
Thank you for all your great easy-to-follow recipes.
Hi Joyce! Wonderful! This is my favorite ponzu recipe that I always keep in my fridge. Thanks for trying it and I’m really glad you enjoyed it. Thank you for your kind feedback, Joyce!
Hi, Nami. A question: you mention vinegar in the article text and in the comments, but the recipe itself has no vinegar in it. Was this an omission, or deliberate? If there is vinegar in it, how much? I’m guessing about 2 tablespoons would be about right. Thank you! I want to make this to use in wafu hambagu.
Hi Curtis! My older recipe included rice vinegar in ponzu; however, my current (updated) recipe includes only citrus juice and no rice vinegar. 🙂
If you’re making this vegetarian, should you just leave out the bonito? Or replace it with something else?
Hi Anna! I’d still use kombu for umami, but you can omit bonito flakes (katsuobushi). 🙂
Excellent recipes!!! I love this site! …BTW, What do you consider the best commercial ponzu sauce, please?
Hi Ralph! Thanks so much for your kind words. The first one (Yuzunomura) is my favorite. https://www.justonecookbook.com/ponzu/
Hi, Nami,…I’ve looked all over the net for Yuzunomura Ponzu sauce, and have not been able to find any place that sells this. Where, if you don’t mind telling me, can one purchase this ponzu sauce that you’ve kindly said you consider to be the best?
And many thanks again for the recipes, etc.!
Ralph
Hi Ralph! I live in the SF Bay Area, and this ponzu can be purchased at Japanese grocery stores (I go to Nijiya Market). Where do you live and where do you normally shop?
I live in Bakerstown, PA, about 10 or so miles north of Pittsburgh and generally shop at our local Giant Eagle Supermarket, though for specialty items, I’ll frequently shop at Amazon.com, or do a Google search for the item…but I’ve had no luck on your favorite Ponzu sauce, though I did get a bottle of Kikkoman Ponzu sauce from Amazon.com that people there thought was good.
Hi Ralph! I see! Yeah Kikkoman ponzu sauce is not bad. I also like to recommend making ponzu sauce from scratch. I have the recipe here (https://www.justonecookbook.com/ponzu-sauce/) and the homemade ponzu is pretty amazing. I haven’t bought ponzu for a while as we love this homemade one so much. 🙂
Thanks, Nami! I’ve copied the recipe, and may well try to make some Ponzu sauce from it when I get some time. Meantime, at least I have the Kikkoman sauce.
Yes, thank you for your response, and enjoy! 🙂
We love this recipe for ponzu sauce and use it for many things (but favourite would be prawn and scallop dumplings). Thanks for sharing.
Hi Chaylee! Awww! This makes me happy! I love this ponzu too! I think it’s amazing how simple it is, yet pretty amazing equivalent to or better than store bought! 🙂 Thank you so much for your kind feedback. xo
It’s always frustrating to find a recipe you want to follow and author has simply made a YouTube video. That means stopping the video and riding down ingredients and doing the same with the directions. Please just take a moment and write out the recipe so that we can print it.
Hi Millie! My recipe cards are always in the post. Right after the title of each post, there is a “Jump to Recipe” link where you are taken straight to the recipe card. Or you can simply scroll down if you want to read the post. And the “Print” button is inside the recipe card. Hope this helps.
We enjoy your recipes, but we are getting a bit fussy. (LOL) Found a recipe for a dish Tofu (I will use Chicken) & Vegetable Medley. Since we do not have Ponzu I had to look on your site for the recipe. Of course, I found it.
I am sure you are aware of the book ‘Japanese Foods That Heal’ by John & Jan Belleme. An American attempt to convince people to simplify their cooking & what they eat. They also have simple meal recipes.
I would guess you are feeling the pressure of a full-time business by this time. We like your realistic meals.
Tom & Nancy
Hi Tom and Nancy! I’m glad you found my favorite homemade ponzu recipe! I really like it and hope you do too!
Actually… I do not know this cookbook (I just googled, but never seen it before). If I see it at the bookstore, I will check it out. Tuttle Publishing usually send me Asian cookbooks (including Japanese cookbooks) for reviews – I sometimes hot giveaways for them – but I haven’t received this one yet.
We enjoy what we do! 😀 I just need to slow down… when it’s your own business, you end up working all day all the time. There are so many things I want to do, yet so little time! Hope all is well with you two!
I’m allergic to shellfish, anything in this that’s considered shellfish, or fish sauce ingredients?
Hi Louise! No shellfish. Kombu is kelp / seaweed. Katsuobushi is dried and smoked bonito that’s shaved into flakes. No shellfish included. 🙂
I don’t understand why you think adding water would make it spoil faster, is squeezed citrus, or soy sauce for that mater, not mostly water??
Hi Chad! Maybe you can check on English websites? In Japan, it’s commonly known not to include water if you plan to keep the sauce for a long time.