Quick Japanese Ponzu Sauce

Ponzu sauce in a dipping bowl garnished with spring onion.

Quick Japanese Ponzu Sauce

Ponzu sauce is the ultimate Japanese dipping sauce. Pair this tangy citrus-soy dressing with just about anything - noodles, hot pots, salads and more! Just 6 ingredients and no cooking required.

Course Condiment

Cuisine Japanese

Prep Time 2

Total Time 2

Servings dish

Calories 34kcal

Author Wandercooks

Cost $3

Equipment

Small Dipping Sauce Bowls

Ingredients

2 tbsp soy sauce
1 tsp lemon juice
1 tsp lime juice
½ tsp dashi powder dissolved in 2 tbsp water
1 ¼ tsp mirin
1 tsp rice wine vinegar

Metric - US Customary

Instructions

Pour all ingredients (soy sauce, dashi stock, mirin, rice vinegar, lemon juice and lime juice) into a small bowl and mix well.
2 tbsp soy sauce, 1 tsp lemon juice, 1 tsp lime juice, ½ tsp dashi powder, 1 ¼ tsp mirin, 1 tsp rice wine vinegar
Taste test and add a little more of any ingredient until you’re satisfied with the flavour.

Video

Notes

Citrus - Add an extra dash of citrus juice just before serving to amp up that tangy flavour. This is especially good if you’ve made the sauce in advance, as the flavour can sometimes fade over time.
Garnish - Only garnish the sauce when serving. (Don’t add it to any sauce you plan to store in the fridge as it can cause the sauce to spoil early).
Storage - Ponzu sauce will last for around 1 week in the fridge if stored in an airtight container or glass jar.
To Avoid Contamination - Throw out any ponzu sauce you’ve already used for dipping (don’t keep it in the fridge to use later).
Garnish Ideas - Sprinkle the top of your dipping bowls with spring onion / green onion, shichimi togarashi, toasted sesame seeds, gomashio sesame salt or grated daikon radish.
Yuzu Ponzu - Swap out the lemon and lime juice for yuzu juice for a more traditional flavour.
Other Citrus - Try it with orange juice, mandarin and/or grapefruit juice to mix it up.
Add Ginger - Take it to the next level with freshly grated or minced ginger.
Ponzu Vinaigrette - Add a splash of sesame oil, wasabi paste or Japanese karashi mustard.

Nutrition