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 overnight (minimum) or up to a 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.
[…] before you enjoy, you would drizzle a little bit of soy sauce, Ponzu, or Mentsuyu (noodle soup […]
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. 🙂
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!
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.
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 tried using different citric fruits, mandarin, clementine, lime etc. I also added dried chilli for some heat. Thank to Nami, I can my own version of ponzu sauce now!
Hi Jane! I’m SUPER happy to hear you are making your own ponzu! It’s so delicious and much healthier. 🙂 Thank you for your kind feedback!
[…] sauce with grilled oysters, a simple garnish of green onions would be just enough, especially a homemade ponzu […]
[…] of Japan. If you can’t find ponzu in a bottle at a Japanese/Asian grocery store, you can make it from scratch (so delicious, highly recommend!) or simply mix soy sauce with lemon juice (it […]
[…] Despite being a low-calorie healthy dish, it’s also easy to put together. You can make a quick teriyaki-style glaze that goes on the burger but you can make it even lighter by pouring the ponzu sauce (storebought or homemade recipe). […]
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
[…] bonito flakes) and tanginess from citrus fruits. If you love ponzu, I would suggest making your own Homemade Ponzu following my recipe. It’s super easy and delicious, and you will not buy a bottle of 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! 🙂
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/
[…] or grilled with nice crispy skin. Hamachi Kama is generally served with ponzu dipping sauce (recipe) and it is […]
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!