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.
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.
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.