You don’t always have to buy ponzu sauce at the store! Here is an easy recipe for ponzu dipping sauce that you can make at home or use as a ponzu sauce substitute. It only takes a few minutes of prep, and then the recipe sits refrigerated overnight, creating a tangy, flavorful, and slightly sweet citrusy sauce. So simple, so good!
Optional: 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 or for 24 hours.
After resting, strain the sauce through a fine mesh sieve. Store the remaining liquid, ponzu sauce, in an airtight container in the fridge for up to 1 month.
This recipe makes approximately 1 cup of ponzu sauce.
Vegan/Vegetarian: omit the bonito flakes.
Gluten-Free: use tamari or gluten-free soy sauce; be sure to check the labels!
If substituting mirin with sugar, do not store longer than 1 week in the fridge.