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asian essentials: homemade ponzu sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Okay, I sincerely doubt that everyone is going to rush to the store to pick up these ingredients; however, there may be a few of you out there that just might enjoy a very popular sauce in Japan. Ponzu sauce is a citrusy version of a soy or tamari. The reason I make my own, is that I know what is in it, and I like to control the citrus flavor. It took me several batches until I got the flavor I was looking for. My suggestion would be to make it per the recipe, and adjust future batches to suit your taste buds. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For asian essentials: homemade ponzu sauce

  • PLAN/PURCHASE
  • 1/2 c
    liquid aminos, or tamari sauce
  • 1/2 c
    dried bonito flakes
  • 4 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    grapefruit juice, freshly squeezed
  • 2 Tbsp
    lime juice, freshly squeezed
  • 2 Tbsp
    mirin
  • 1 Tbsp
    orange juice freshly squeezed
  • 1 md
    lemon, just the zest
  • 1/2 oz
    dried kelp

How To Make asian essentials: homemade ponzu sauce

  • 1
    PREP/PREPARE
  • 2
    This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is a citrus based sauce with tart-tangy flavor like a lemony vinaigrette.
  • 3
    Because of its versatility & refreshing flavor, you can use the sauce in many ways… For example, a dipping sauce for seafood, as a marinade for grilled meats and vegetables, or a dressing for salads and/or cold noodles.
  • 4
    Most of the larger grocers carry the Asian elements of this recipe; however, if they do not... there is always Amazon.
  • 5
    Gather your Ingredients (mise en place).
  • 6
    Combine all the ingredients in a tightly-sealed, non-reactive jar.
  • 7
    Place into the fridge for about 2 weeks.
  • 8
    Chef’s Note: Once a day, if you remember, go into the fridge and give it a light shake.
  • 9
    After two weeks, run the sauce through a strainer, then reseal, and keep refrigerated until needed.
  • 10
    PLATE/PRESENT
  • So Yummy
    11
    Use anywhere you want a light soy/tamari sauce with awesome citrus notes. Enjoy.
  • 12
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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