Japanese Ponzu sauce

Kannichiwa, gourmets! The story will be about the recipe for Japanese homemade Ponzu sauce. Sit back and we’ll start!

What is this homemade Japanese Ponzu sauce?

Ponzu sauce can not always be bought in stores in different parts of the world, but it can be made at home. This is a mixture of soy sauce with citrus juice, the addition of Wakame algae and smoked Bonito tuna chips, the one that is used for rolls and Dashi broth. Ponzu sauce has a tart taste of soy sauce with pleasant and aromatic notes of lemon juice and orange (grapefruit). It can be used for salad dressing or for dipping.

Japanese Ponzu sauce
Japanese Ponzu sauce

How to cook Ponzu sauce at home?

In order to make Ponzu sauce at home, you will have to stock up on Bonito tuna chips, dried Wakame seaweed, premium soy sauce, 2-3 lemons and an orange. Squeeze the juice from oranges and lemons, remove the zest from one of the lemons. All the ingredients are poured into one jar and left in the refrigerator for at least a day. Next, you need to strain the Ponzu sauce and store it in an airtight jar in the refrigerator for up to 6-12 months (in a sterilized jar).

Recipe type: Sauces
Recipe type: Japanese
Yield: 1
Prep time:
Cook time:

Japanese Ponzu sauce


Soy sauce — 120 ml
Lemon zest — 1 piece
Mirin — 2 tablespoons
Lemon juice — 6 tablespoons
Orange juice — 2 tablespoons
Bonito tuna chips — 3 tablespoons
Wakame seaweed — ½ tablespoon


1. Mix all the ingredients in a jar and leave in the refrigerator for at least a day.
2. Strain the sauce through a sieve.
3. Store in the refrigerator for 6 months.

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