Sauce lovers rejoice – we have Homemade Ponzu Sauce!
Tangy, citrusy, sweet, salty, slightly bitter, zesty, and fresh – this sauce is a versatile way to add a punch of soy-sauce-like flavor to a variety of dishes!
Use it as a marinade, a finisher to stir-fry dishes, salad dressing, homemade burgers, and my favorite way – a dipping sauce for POTSTICKERS!
The sauce gets its rich flavor as the ingredients meld together overnight, the light, fresh tanginess from all the citrus is its signature flavor.
How To Make Ponzu Sauce
- Toast the kombu and bonito flakes…
- Stir together all the ingredients: kombu, bonito flakes, garlic, ginger, soy sauce, lime, lemon, mirin, and orange juice…
- Let the flavors meld together overnight…
- Strain out the pieces and store in an airtight container for several weeks – if it lasts that long!
Let’s talk about these unique ingredients for a second, shall we? Bonito Flakes
and Kombu
(seaweed) add the briny umami flavor. If you absolutely don’t want to purchase these specific ingredients, you could leave them out, but I highly recommend using them! I was able to find both in the Asian food section of my local Whole Foods.
They are absolutely what makes the unique ponzu flavor (aside from the citrus, of course).
Report back: what are your favorite ways to use Homemade Ponzu Sauce?!
Looking for ideas on how to use Homemade Ponzu Sauce? Check out these recipes:
- Crispy Sesame Tofu
- Fresh Spring Rolls
- Mango Spring Rolls
- Veggie Potstickers (my favorite!)
Homemade Ponzu Sauce
Ingredients
- 1 - 4 x4 inch piece Kombu1 Tablespoon Bonito Flakes1/2 cup soy sauce2 Tablespoons mirin1/2 cup orange juice1 lemon zest and juice1 lime, zest and juice3 garlic cloves, chopped1-inch piece ginger, chopped
Instructions
- In a small saucepan, toast kombu and bonito flakes for 2-3 minutes over medium heat.In a small mixing bowl, combine soy sauce, mirin, orange juice, lemon zest and juice, lime zest and juice, garlic, and ginger. Add kombu and bonito flakes. Mix together, cover, and let sit in the fridge overnight.Pour through a mesh sieve to remove chunks of ginger, garlic, etc. Store the remaining liquid, ponzu sauce, in an airtight container in the fridge for several weeks.
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Ben
Huh… I never knew what bonito flakes were until today. Now that I have googled them, I am scared to try them. Most often, however, I find that these secret ingredients end up packing the most flavor! I am going to have to give this a try.
Becca
It took me a while, too, Ben! If you’re open to fish and trying to new things, definitely give them a shot! They add a huge amount of umami to the sauce – spot on with your “secret ingredient” analysis! I’d love to hear what you think if you do try it!
Charmaine
My family is gluten free and it is difficult to find a ready made bottle that is gluten free. I made pork shumai meatballs with sticky rice and sautéed sugar snap peas in garlic, and I made miso soup as well. Found your recipe for the ponzu sauce, and it was perfect! The meal would have been lacking a lot of flavor without it. Thank you! We will definitely enjoy ponzu sauce much more frequently with our Asian nights 🙂
Becca
That’s so awesome to hear, Charmaine! Thanks for commenting!!