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
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.
11 Comments
I 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.
Hector,
thanks for your comment! We’ll make Tosazu recipe soon, so stay tuned!
pls include me when posting new recipes. thank you.
pls include me when posting new recipes. thank you.
Christian,
we have a facebook site, and you will get notices if you “like” it.
Do i really need ruxe vinegar?
Dana,
you mean rice vinegar? You could use just citrus juice if you like, but we like the combination.
Hi 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.
would mirin work also?
Wow. 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!
I 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.