Sauce lovers rejoice – we have Homemade Ponzu Sauce!
Tangy, citrus-y, 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.
Additionally, Bonito Flakes
Once the flavors have had a chance to soak together, strain out the pieces and store in an airtight container for several weeks – if it lasts that long!
Report back: what are your favorite ways to use Homemade Ponzu Sauce?!
Suggestions include: Crispy Sesame Tofu, Fresh Spring Rolls, or Mango Spring Rolls! Stay tuned for my favorite Veggie Potstickers, too!
Print
Homemade Ponzu Sauce
-
Prep Time: 8-12 hours (mainly inactive) -
Total Time: 8-12 hours (mainly inactive)
-
Yield: Approx. 1 cup -
Category: Sauce -
Cuisine: Asian
Print Recipe
Pin RecipeDescription
Homemade Ponzu Sauce – citrusy, tangy, sweet, and salty, the perfect dressing, marinade or dipping sauce!
Ingredients
- 1 – 4×4 inch piece Kombu
- 1 Tablespoon Bonito Flakes
- 1/2 cup soy sauce
- 2 Tablespoons mirin
- 1/2 cup orange juice
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 3 garlic cloves, chopped
- 1-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 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.
This post contains Amazon Affiliate Links, which means if you purchase a product through a link, FITK will receive a small commission at no additional cost to you. Thanks for your continued support!
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.
★★★★★
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!