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Ponzu Sauce
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David Heimer

David Heimer

Ponzu Sauce

2h 15m

Ponzu Sauce is so versatile! It can be used as a dipping sauce for grilled or fried foods such as gyoza (dumplings), tempura, grilled meats, or seafood. It can also be used as a marinade or dressing for salads, noodles, and vegetables.

In addition, it can be used as a flavoring agent in soups and stews.

The sauce can be kept in a sealed container in the refrigerator for up to 1-2 weeks.

  • Trim and finely slice 1 stalk of lemongrass

    Step 0
  • Add 50 ml of white wine vinegar and 50 ml of mirin to a small saucepan

    Step 1
  • Add 1 small piece of kombu seaweed and the sliced lemongrass. Bring to a boil over medium-high heat for 30s. Remove from the heat

    Step 2
  • Add 4 g of katsuobushi and stir. Cover and let it sit for 2h to infuse and cool to room temperature

    Step 3
  • Zest 1 Amalfi lemon and 1 orange

    Step 4
  • Cut both fruits in half

    Step 5
  • Juice both fruits in the same recipient

    Step 6
  • Combine 100 ml of soy sauce, the citrus juice and the zests in a small pan

    Step 7
  • Strain and store in the refrigerator for 1-2 weeks. The ponzu sauce is ready

    Step 8
  • Use it to bring an acidic touch to your dishes. Enjoy!

    Step 9

Yield 500 ml

  • Lemon

    Amalfi Lemon

    1
  • Katsuobushi

    Katsuobushi

    4 g
  • Orange

    Orange

    1
  • Kombu Seaweed

    Kombu Seaweed

    1 leaves
  • Mirin

    Mirin

    50 ml
  • Lemongrass

    Lemongrass

    1 stalk
  • White Wine Vinegar

    White Wine Vinegar

    50 ml
  • Soy Sauce

    Soy Sauce

    100 ml

Equipment

  • Fine Grater

    Fine Grater

  • Lemon Juicer

    Lemon Juicer

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