Homemade Ponzu Sauce Recipe (2024)

FAQs

What is ponzu sauce made of? ›

A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.

SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), WATER, SUGAR, VINEGAR, SALT, BONITO EXTRACT (FISH), LACTIC ACID, LEMON JUICE, AUTOLYZED YEAST EXTRACT, NATURAL LEMON AND ORANGE FLAVORS WITH OTHER NATURAL FLAVORS, SUCCINIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

The difference between yuzu and ponzu is that the former is a citrus fruit, while the ladder is a sauce made out of soy sauce and the juice of either yuzu, sudachi, daidai, kabosu, or lemon. It's made by simmering said juice with mirin, katsuobushi flakes, rice vinegar, and seaweed over medium heat.

Ponzu, a Japanese saucemade from soy sauce, rice vinegar, citrus, bonito flakes and mirin, is a little sweeter and tangier than soy sauce but can be used in place. How to substitute: Ponzu is not usually cooked with, it's classically used as a dip, so use in place of soy sauce for dipping foods.

Sweet and savory hoisin sauce is a go-to ingredient in Chinese cuisine, particularly in the Province of Guangdong. Japanese ponzu sauce is delectably tart, made with soy sauce, vinegar and the juice of citrus fruits native to Asia, including yuzu.

ponzu seamlessly combines all of these flavors in a perfectly balanced sauce. The magic lies in a few key ingredients. Lemon brings sweet/sour notes, rice vinegar provides sweet tanginess, and kombu and katsuobushi add a smoky touch of the sea. Soy sauce anchors all of those flavors with its salty depth.

Ponzu is a bright, citrus-based condiment and marinade found predominately in Japanese cuisine. Traditional ponzu is made with rice vinegar, rice wine, bonito fish flakes, seaweed and citrus (commonly yuzu or sudachi), but today's ponzu is regularly paired with soy sauce to create a dipping sauce or glaze.

Your homemade ponzu sauce will only be good for about a week if it is kept in an airtight container in the fridge.

Do I need to refrigerate ponzu sauce? ›

“Anything with vegetables or citrus (vinaigrettes with shallots, ponzu, citrus juice) must be refrigerated,” says Feingold. Nut oils (like almond oil or sesame oil) should also be put in the fridge to prevent from going rancid.

It does not stop there as the beautiful flavor of the citrus is balanced by the soy sauce & mirin. This is further elevated by the umami from the Ma Konbu dashi that Suehiro adds to this product. Use this with raw fish, veggies, mayonnaise (personal favorite), noodles, etc. Please refrigerate after opening.

Fresh yuzu is banned from being imported into the U.S. in order to protect American agriculture. "However, yuzu is now grown within the U.S., but the supply is scarce and therefore expensive,” explains Hung.

Yuzu closely resembles sudachi (Citrus sudachi, a Japanese citrus from Tokushima Prefecture, a yuzu–mandarin orange cross) in many regards, though, unlike the sudachi, yuzu eventually ripen to an orange colour and there are subtle differences between the flavors of the fruit.

Ponzu sauce is a Japanese dipping sauce made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu (kelp), and rice vinegar. It's commonly served as a condiment for sashimi, shabu shabu (hot pot), tataki (grilled meat), gyoza (dumplings), cold noodles, and tempura.

Ponzu: A Japanese citrus-based sauce, ponzu includes a mix of citrus juice (like yuzu, lemon, and lime), rice vinegar, mirin, soy sauce, bonito flakes, and kombu seaweed. Soy Sauce: Made primarily from fermented soybeans and wheat, soy sauce (or shoyu in Japanese) offers a strong umami and salty taste.

What does Ponzu taste like? Kikkoman ponzu sauce is a blend of naturally brewed soy sauce, lemon, vinegar and sugar. It has a lovely balanced sweet, sour and salty flavour. It's suitable for vegetarians and vegans and is fat-free.

ponzu • \PAHN-zoo\ • noun. : a tangy sauce made with citrus juice, rice wine vinegar, and soy sauce and used especially on seafood.