Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It's super simple to make - two minutes and you're ready to get dipping or drizzling.
Mix together and taste test. Add a little more of any ingredient til you're happy with the flavour.
Optional: Garnish with spring onion. (Omit if storing in the fridge for later use.)
Serve beside your favourite dipping foods such as gyoza or udon, as a sauce for steak or seafood, or as a zesty salad dressing.
Add an extra dash of lemon or lime juice just before serving to amp up that tangy flavour.
Feel free to amp it up when serving with Japanese Togarashi spice or grated daikon - or both!
Use distilled or filtered water if storing to extend the shelf life.
Is ponzu sauce vegan? Ponzu sauce may not be vegan if it contains traditional dashi stock (which is made with bonito flakes). You can easily make a vegan ponzu sauce by using kombu (seaweed) only dashi stock. We recommend kombu dashi stock powder for a quick and easy ponzu sauce.
How long does ponzu sauce last? Fresh homemade ponzu should last for at least a few days if kept in the fridge in a nice little airtight container. We recommend discarding any ponzu sauce that you have already used for dipping to avoid contamination.