Ponzu Recipe
User Reviews
5
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Prep Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 10 mins
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Servings
28 tablespoons
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Calories
17 kcal
Ponzu Recipe
Description
The Ponzu Recipe combines light soy sauce with mirin for a gentle sweetness, while fresh lime and lemon juices provide a sharp citrus note complemented by rice vinegar's mild acidity. Grapefruit zest adds a subtle complexity mimicking traditional yuzu flavor. The addition of dried kelp (kombu) and bonito flakes (katsuobushi) imparts an umami depth characteristic of classic Japanese ponzu. The ingredients steep together in the refrigerator overnight, allowing flavors to meld, before straining for a clear sauce.
This ponzu is perfect for serving as a dipping sauce for sashimi, grilled meats, or vegetables and can also be used as a marinade to introduce a bright, tangy flavor with balanced saltiness. The layered citrus and savory notes bring freshness without overwhelming the palate.
The recipe can be made ahead and stored in the fridge for up to a month, giving time for the flavors to mature. While yuzu juice is traditional, the mix of lemon, lime, and grapefruit zest offers an accessible alternative that captures the distinctive ponzu character.
Ingredients
- ½ cup soy sauce light
- ½ cup mirin
- ¼ cup lime juice see notes, fresh
- ¼ cup lemon juice fresh
- 2 tablespoons rice vinegar
- 1 teaspoon grapefruit zest
- ¼ cup bonito flakes katsuobushi, dried
- 1 piece dried kelp kombu
Instructions
- In a 2-cup mason jar, add the soy sauce, mirin, lime juice, lemon juice, rice vinegar, and grapefruit zest.
- Add the bonito flakes and kelp to the jar, close the lid, and shake the jar to mix well. Put the jar into your fridge to steep overnight (minimum) or preferably for 2-3 days.
- Strain the ponzu sauce through a fine-mesh sieve into a clean jar or bowl. You can use it right away or store it in your fridge for up to a month.
Notes
- Traditional yuzu juice is hard to source and expensive, so this recipe uses a citrus blend to approximate its flavor.
- Let the mixture steep in the fridge for at least one day, preferably 2 to 3 days, to develop full flavor before straining.
- Store strained ponzu in a sealed container in the refrigerator for up to one month for best taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28tablespoons
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 1 tablespoon | |
| Calories | 17kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 0.01g | 0% |
| Saturated Fat | 0.001g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 270mg | 11% |
| Potassium | 32mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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