Ponzu

September 6, 2025

Ponzu - kvalifood.com

Ponzu is a Japanese citrus-soy sauce. Soy sauce, fresh citrus juice, rice vinegar, and mirin are combined with kombu and bonito flakes and left to steep in the fridge for at least overnight. The result is bright, savory, and balanced – used as a dipping sauce for shabu-shabu, hot pot, gyoza, sashimi, and grilled fish.

Makes ca. 250 ml

Ingredients

120 ml soy sauce
80 ml fresh citrus juice (lemon, or a mix of lemon and lime)
1 tbsp rice vinegar
2 tbsp mirin
1 piece kombu, ca. 5x7 cm
5 g bonito flakes
3 strips citrus zest (lemon or lime), optional

Directions

Combine the soy sauce, citrus juice, rice vinegar, and mirin in a clean glass jar.
Add the kombu, bonito flakes, and citrus zest (if using). Stir gently.
Seal the jar and refrigerate for at least overnight, ideally 3 days.
Strain through a fine-mesh sieve, pressing gently on the solids. Discard the kombu and bonito.
Transfer to a clean bottle or jar.

Notes

Yuzu is the gold standard citrus. A 2:1 blend of lemon to lime gives a good approximation. Pure lemon juice works fine too.
For a vegan version, skip the bonito flakes and use an extra piece of kombu or a couple of dried shiitake mushrooms.
For a quick version without steeping, skip the kombu and bonito and use immediately – but the umami depth will be missing. A pinch of dashi powder can compensate.
Works as a salad dressing base when mixed with a little sesame oil. Also good as a marinade for grilled vegetables.
Keeps refrigerated for up to 1 month.