If you’ve been looking for a simple sauce that can jazz up nearly any meal, you’ll want to make this easy ponzu sauce recipe immediately!
Balanced with sweet, salty, and citrusy flavors and tons of umami, this Japanese condiment is a winner on so many dishes.
The word ponzu is derived from the Dutch word for “punch” (pons) and the Japanese word for “vinegar” (su), translating to “punch vinegar,” an apt name for this sauce that packs a punch of flavor. Use it to dress up salads or veggies, marinate meat, or as a dipping sauce — the options are nearly endless!
What is Ponzu Sauce?
Homemade ponzu sauce is a bright and citrusy Asian sauce used in many recipes and marinades, but also simply for dipping and drizzling.
Authentic Ponzu uses two ingredients that can be challenging to source in the United States unless you have access to an Asian grocery store. These are kombu and katsuobushi.
Kombu is a type of kelp that has umami-rich, briny flavor. Katsuobushi, or bonita flakes, is fermented and dried fish that has been smoked.
In this recipe, we are substituting dried shiitake mushrooms for those ingredients. They give a umami flavor that is not quite spot-on. However, it’s close enough that you wouldn’t know the difference — unless you’re a Ponzu aficionado!
Yuzu juice (made from a citrus fruit common in Asia) is another ingredient commonly used and is easier to find. But, it can also be pricey and I don’t tend to use it often. So our recipe calls for fresh lemon and lime juice to provide the citrus notes instead.
What Makes This Ponzu Sauce Special
This traditional version of this tart sauce is always tasty! But this version is extra special for a few reasons.
- Ingredients are accessible. I’ve taken the original sauce and replaced some of the harder-to-find ingredients so that you can likely find everything at your local grocery store.
- Super simple. With just a few ingredients, and less than 30 minutes, you can make a sauce that requires no special equipment or techniques.
- Full of flavor. Even though the ingredients are switched up a little, this sauce is still chock-full of all of the flavors of the classic sauce.
Ponzu Sauce Ingredients
You can whip up this flavorful sauce with just a handful of easy-to-find ingredients.
- Rice Vinegar – Rice vinegar adds a tangy and slightly sweet flavor to ponzu sauce. Its acidity also balances out the other ingredients like soy sauce and mirin.
- Mirin – Mirin imparts a subtle sweetness and adds to the complex flavor profile.
- Light Soy Sauce – Soy sauce adds salty, umami flavor to the sauce. Use a low-sodium sauce to keep it from being too salty.
- Fresh Lime Juice and Fresh Lemon Juice – Fresh lime and lemon both give the sauce a touch of citrusy flavor.
- White Chinese Cooking Wine or Sake (Japanese Rice Wine) – Either of these will add depth to the sauce and give it subtle floral and fruity notes.
- Large Dried Shiitake Mushrooms – These give the sauce its rich and earthy umami flavors.
Variations
We made variations to the classic recipe — you can, too!
- Honey – Add some sweetness with a bit of honey.
- Nuttiness – Drizzle in some sesame oil or make a thicker sauce by stirring in peanut butter after straining.
- Garlic – Sprinkle in some garlic powder or add minced garlic.
- Citrus – Switch out the lime juice or lemon juice for orange juice. Or, add the zest of the citrus fruits for more concentrated flavor.
- Ginger – Give the sauce a bit of a warm flavor with grated ginger.
- Spiciness – Add crushed red pepper flakes or Sriracha to give it a spicy kick.
- Soy Sauce – Substitute tamari or coconut aminos for the soy sauce if you’re trying to avoid gluten.
What To Serve With Ponzu Sauce
Ponzu is a fabulous dipping sauce for dishes like dumplings, spring rolls, or crab rangoon. It’s also the perfect accompaniment to sushi or you can drizzle it over any seafood dish — try it with salmon, tilapia, or halibut.
Other proteins can be jazzed up with ponzu, too. Serve it with beef like steaks or roasts or mix it into ground beef for burgers full of umami. It also goes well with chicken and pork as well as tofu.
As if that weren’t enough, you can also use it in stir-fries, on grilled veggies, or even as a salad dressing.
How to Make Ponzu Sauce
It takes just a few steps to make this easy sauce.
- Add ingredients to pan. Add all of the ingredients to a small saucepan.
- Simmer the mixture, ensuring that the mushrooms are completely covered by the liquid ingredients.
- Allow to rest. Remove the pan from the heat and allow it to rest.
- Strain the sauce and serve for dipping or use in a recipe.
Storage and Freezing
You can easily store this sauce in the fridge or freezer to keep it on hand to dress up your proteins and veggies.
This simple sauce stores well so it’s perfect for making ahead and using whenever you need it.
How to Store Ponzu Sauce
Store Ponzu sauce in the refrigerator for up to 2 weeks in an airtight container or mason jar.
Can I Freeze Ponzu Sauce?
Freeze Ponzu sauce for up to 3 months in a freezer-safe container or a silicone ice cube tray.
Common Questions About Ponzu Sauce
Ponzu sauce is a blend of vinegar, citrus juice, and soy sauce as well as kelp and bonito flakes.
Ponzu is a complex sauce with flavors that are sweet, salt, and slightly sour.
Ponzu’s flavor is so popular thanks to its rich umami flavor and its ability to complement so many foods.
More Asian-Inspired Sauces
I love adding a homemade sauce to nearly any meal or snack. It’s a great, easy way to elevate flavors.
Peri Peri Sauce Recipe
Egg Roll Dipping Sauce Recipe
Homemade Eel Sauce Recipe
Ponzu Sauce
Ingredients
- 2 tablespoons rice vinegar
- 1/2 cup mirin
- 1/2 cup light soy sauce
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 tablespoons white Chinese cooking wine or sake
- 2 large dried shiitake mushrooms
Instructions
- Combine the vinegar, mirin, soy sauce, lime juice, lemon juice, wine or sake and dried mushrooms in a small saucepan.
- Bring to a simmer over low heat. Continue to simmer for 15 minutes, making sure the mushrooms are submerged so they can steep.
- Turn off heat and allow the sauce to sit for an additional 15 minutes.
- Pour the sauce through a fine mesh sieve, discarding solids. You can just pluck out the mushrooms, but sometimes little bits fall off and you’ll likely not want to bite into a little flavor bomb of steeped dried mushroom.
- Use in a recipe or as a dipping sauce.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
This is my first time making ponzu sauce. It’s in the fridge in a jar, and we’re making pot stickers tomorrow, can’t wait to dip! Smells great!
This sauce is perfect – tastes just like the way ponzu sauce should taste! I like to add some extra lemon juice for more citrusy kick!
I have had this epic sauce a few times in restaurants, but didn’t know what it was called. I’ve been trying to find it forever!!! PONZU SAUCE! now I know, and I’ll be making all the time. thank you thank you!
Super easy to make, which was awesome. Great flavor and actually quite fun whipping it up myself.
Ponzo sauce is my FAVORITE! I could eat this with everything and your recipe is so simple and delicious- even better than the restaurant kind 🙂