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Ponzu sauce (ponzu shoyu), made from scratch, with salmon and tuna sashimi and shredded daikon - Diversivore.com
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Ponzu Shoyu (aka Ponzu Sauce) - from Scratch

Ponzu shoyu (aka ponzu sauce) is a bright, delicious Japanese citrus-based sauce, popularly used as a condiment and a marinade.  It's also delicious, and shockingly easy to make.
Course Sauce/Marinade
Cuisine Asian, Japanese
Keyword citrus soy sauce recipe, ponzu sauce, ponzu shoyu, scratch ponzu recipe, yuzu
Prep Time 5 minutes
Cook Time 1 minute
Total Time 36 minutes
Servings 1 cup
Calories 15kcal

Ingredients

  • 50 ml yuzu or lemon juice (a little under 1/4 cup)
  • yuzu or lemon rinds and seeds
  • 50 ml sake (a little under 1/4 cup)
  • 50 ml mirin (a little under 1/4 cup)
  • 100 ml shoyu (soy sauce) (1/2 cup minus 1 tablespoon)
  • 15 ml rice vinegar (1 tbsp)
  • 2 g white sugar (1/2 tsp)
  • 1 piece kombu about 5x15 cm (2x6 inches)
  • 1 small handful katsuobushi (bonito flakes) (about 5 g, or 1/2 cup, loosely packed)

Instructions

  • Combine the sake and mirin in a small pot and bring to a boil on the stovetop. Boil for 1 minute then remove from heat.
  • Add the kombu, katsuobushi, soy sauce, sugar, lemon juice, and all of the lemon rind/seeds to the mixture. Set aside for as long as possible -- at least 30 minutes, and up to overnight if possible.
  • Strain out the solids and refrigerate the ponzu. It will keep for up to one month.

Notes

Feel free to experiment with the citrus.  You can use any combination of yuzu and lemon for the juice and rind, including all one or the other.  If you can find other Japanese citrus (sudachi, daidai, etc.), you can try using those as well.  Seville orange and lemon also work well.

Nutrition

Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 369mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.2mg | Calcium: 2mg | Iron: 0.1mg