Homemade Ponzu Sauce is a classic Japanese condiment that is both refreshing and versatile. Make this all-purpose, citrus-based ponzu sauce recipe at home to use in dipping sauces and salad dressings.
A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a 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 as dressing for salads or cold noodles.
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 balanced 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 the refrigerator for up to a month. I love this homemade ponzu sauce that I don’t buy bottled ponzu anymore.
Got Yuzu? Make Yuzu Ponzu!
If you’re lucky enough to get yuzu, definitely make Yuzu Ponzu (柚子ポン酢) or yuzu pon (柚子ポン)!
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
- Grilled Oyster with Ponzu Sauce
- Shabu Shabu
I’ll be sharing more recipes using my homemade ponzu!
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Homemade Ponzu Sauce
Video
Ingredients
- ½ cup soy sauce
- ½ cup citrus juice (a mixture of lemon, orange, and/or grapefruit juices)
- zest from one lemon
- 2 Tbsp mirin (or substitute 2 tsp sugar + 2 Tbsp sake or water)
- ½ cup katsuobushi (dried bonito flakes) (packed; for vegan/vegetarian, omit or substitute 1–2 dried shiitake mushrooms)
- 1 piece kombu (dried kelp) (2 x 3 inches, 5 x 7.6 cm, 6 g per piece)
Instructions
- Before You Start: Please note that this recipe requires a steeping time of at least overnight, and for the best flavor, up to one week.
- Gather all the ingredients.
- In a sterilized mason jar, combine all the ingredients: ½ cup soy sauce, ½ cup citrus juice, zest from one lemon, 2 Tbsp mirin, ½ cup katsuobushi (dried bonito flakes), and 1 piece kombu (dried kelp). Mix well. Tip: Use a combination of citrus juices that you like. I used 6 Tbsp lemon juice and 2 Tbsp orange juice for single batch.
- Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep it for a month, especially if they make a big batch.
- After steeping, drain the mixture in a sieve to strain out the katsuobushi and kombu. You can use leftover the kombu and katsuobushi to make Homemade Furikake (Japanese rice seasoning). Transfer the Ponzu to a jar with a tight-fitting lid. It‘s now ready to use.
To Serve
- Ponzu is one of the classic dipping sauces for Shabu Shabu hot pot. You can also use ponzu to make refreshing sauces for dishes like Tuna Tataki, Pork Spring Rolls, Pan-Fried Eggplant, or Grilled Oysters. It‘s delicious on salads as well, like my Tofu Salad with Sesame Ponzu Dressing.
To Store
- You can keep the homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute the mirin with water and sugar, please use it within a week. When you use the ponzu, make sure to use clean utensils to avoid cross-contamination. The sauce will keep 6 to 12 months if you sanitize and keep everything clean while making the ponzu.
Nutrition
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.
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
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! 🙂
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/
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). 🙂
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!
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. 🙂
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! 🙂
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!!!
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
Next time please don’t refer to it as ‘Jap’ food; that’s a racial slang, thank you!
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. 🙂
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!
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.
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! 🙂
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. 🙂
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.