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Easy Homemade Ponzu Sauce
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
3 mins
Cook Time
2 mins
Additional Time
1 d
Total Time
1 d 5 mins
Servings:
18
1
Calories:
15 kcal
Cuisine:
Japanese
Ingredients
- 2 tbsp mirin
- 100 ml citrus juice of your choice
- 1 ½ tbsp rice vinegar
- 125 ml soy sauce
- 5 g bonito flakes (katsuobushi) omit these to make it suitable for vegetarians and vegans
- 10 g dried kelp kombu
Instructions
- Heat 2 tbsp mirin in a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol.
- Pour the mirin into a container along with 100 ml citrus juice of your choice, 1 ½ tbsp rice vinegar and 125 ml soy sauce. Mix well, then add 5 g bonito flakes and 10 g dried kelp (kombu) to the container and seal.
- Rest in the fridge for at least 24 hours. (Preferably 2-3 days)
- Strain the ponzu and transfer to a sterilised container.
- Store in the fridge and enjoy!
Cup of Yum
Notes
- For larger batches, store the ponzu in smaller containers and use one at a time to extend the shelf life.
- Store in the fridge sealed for up to 3 months. Once opened, check for any change in smell, colour and taste and use within 1-2 weeks.
Nutrition Information
Calories
15kcal
(1%)
Carbohydrates
2.4g
(1%)
Protein
1g
(2%)
Cholesterol
1mg
(0%)
Sodium
418.6mg
(17%)
Fiber
0.3g
(1%)
Nutrition Facts
Serving: 18 1
Amount Per Serving
Calories 15
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 2.4g | 1% |
| Protein | 1g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 418.6mg | 17% |
| Fiber | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.