Ponzu Sauce (Japanese Citrus Dipping Sauce)
User Reviews
5
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Prep Time
5 mins
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Additional Time
1 d
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Total Time
1 d 5 mins
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Servings
6
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Calories
41 kcal
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Course
Condiments
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Cuisine
Japanese
Ponzu Sauce (Japanese Citrus Dipping Sauce)
Description
This traditional Ponzu Sauce blends soy sauce and mirin with fresh citrus juices of lemon and lime, mimicking the flavor of yuzu. It includes umami contributions from bonito flakes (katsuobushi) and kombu sea kelp. The sauce can be prepared by simmering the ingredients for maximum infusion or by steeping cold in the refrigerator for a milder taste. Lemon zest can be added for a stronger citrus note.
The final strained liquid offers a harmonious balance of salty, tangy, slightly sweet, and savory flavors ideal for dipping sauces, marinades, or dressings. By omitting bonito flakes and kombu, a simplified or vegetarian variant can be made without losing the essence of the citrus-soy combination.
Stored in the refrigerator in a sealed container, Ponzu sauce keeps for up to one month, making it convenient for multiple uses through various dishes.
Ingredients
- 1/4 cup soy sauce or tamari
- 2 tablespoons lemon juice
- 2 tablespoons lime juice (you can use all lemon juice but the combination of lemon and lime more closely resembles the flavor of yuzu, which is the traditional citrus fruit of choice)
- 2 tablespoons mirin
- 2 teaspoons rice vinegar
- 1/4 cup bonito flakes 3 g, aka katsuobushi
- 1 kombu 2-inch piece
- 1 teaspoon lemon zest optional for bigger citrus flavor boost, freshly grated
Instructions
- Two methods:For a more intense tuna/sea kelp flavor: In a small sauce pan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice.For a milder tuna/sea kelp flavor: Place all of the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.*For a simplified or vegetarian version you can omit the katsuobushi and kombu.Store in in a sealed jar in the refrigerator. It will keep for up to a month.Makes 1/3 cup ponzu sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 41kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 611mg | 25% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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