Ponzu Sauce is a very versatile sauce and can be used in many dishes. It is a dipping sauce for Mizutaki, or you can simply pour over a tofu dish such as Hiyayakko or grilled meat such as Hamburger Steak.
The tangy flavor of Ponzu Sauce is from rice vinegar and citrus juice. Citrus juice gives a more refreshing taste than vinegar by itself. It also adds a nice scent. Lemon is great because it is easy to get, but if you can find Yuzu citrus, please use it. Yuzu makes this simple sauce much more authentic Japanese instantly. Don’t waste Yuzu peel. Just cut finely and add to the sauce.
Ponzu Sauce Recipe
Multi-purpose citrus flavored sour soy sauce
Servings: 1 cup
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Ingredients
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup citrus juice such as lemon or Yuzu
Instructions
- Mix all the ingredients. Strain seeds.
Hector Calderas
December 20, 2013 at 1:41 pmI realy love your recipies i have try some of them, and they are almost simioar likes my, i just to be in Nagoya Japan for a litle while and i also in CIA, in NY, so if you can send me more information about, tosazu because the product over here in Guatemala, is kind hard to found but you know i trying to do my best, blessings.
Noriko
January 7, 2014 at 11:53 pmHector,
thanks for your comment! We’ll make Tosazu recipe soon, so stay tuned!
Evelyn L Gonzales
February 17, 2014 at 4:59 pmpls include me when posting new recipes. thank you.
Christian
April 8, 2014 at 8:00 pmpls include me when posting new recipes. thank you.
Noriko
May 12, 2014 at 10:35 pmChristian,
we have a facebook site, and you will get notices if you “like” it.
Dana
June 25, 2014 at 6:06 pmDo i really need ruxe vinegar?
Noriko
September 13, 2014 at 10:44 pmDana,
you mean rice vinegar? You could use just citrus juice if you like, but we like the combination.
Marirza
September 3, 2016 at 12:29 amHi I love all you post. I have a question is this the same as is used in Japanese steakhouse (goody goody sause or yum yum sauce)I loved the dark one to pour over the rice the creamy one we dipped everything I don’t eat vegetables but with tha dark sauce I would eat it all! Thank you.
Daniel
September 20, 2016 at 2:56 pmwould mirin work also?
Charles of Perth
January 4, 2017 at 5:43 amWow. Your recipe for ponzu is fantastic….I’ve been using it for well over a year. Personally, I cannot be bothered with commercial salad dressings anymore. A few tablespoons of Ponzu is perfect. Even better, I have found that you can buy, in some Japanese stores, or even order it on the net – a large bottle of Ponzu sauce made with real Yuzu (instead of my backyard lemons), and it is not expensive. About $10 USD for 1.8 litres delivered to my front door. I can’t make it myself cheaper than that….and frankly the import tastes better (slightly) than my home-made….Yes, it is a very prominent part of our diet now. Almost any type of salad or raw vegetables….out comes the ponzu…..even add eggs or tuna chunks – ponzu adds a lot of depth. Thanks ladies for all your great recipes….we enjoy trying them. My wife does a lot of Chinese cooking, and I do the Japanese. It’s game on – and we both are winning!
Lee Anne
January 9, 2017 at 7:41 amI really enjoy the Pepper Salmon at my local restaurant but they wouldn’t tell me what is in the sauce. Could it be your Ponzu sauce recipe? I could eat cardboard with that sauce on it. Thanks for any guidance.