Ponzu Sauce
A refreshing Japanese citrus sauce – tangy, salty, and incredibly bright, perfect for sashimi, gyoza, or salads.
- 5 min
- 16 kcal / serving
- easy
- vegan
- Protein
- 0.8 g
- Fat
- 0 g
- Carbs
- 3.1 g
Contains: soy, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 60 ml soy sauce
- 40 ml fresh citrus juice (ideally Yuzu, or a mix of lemon and lime)
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp water
- 1/2 tsp sugar
Method
- Squeeze the fresh citrus or yuzu juice and pass it through a fine strainer to remove any pulp.
- Pour the soy sauce and the strained citrus juice into a small mixing bowl or jar.
- Add the mirin and water to the bowl, balancing the sharp acidity with sweet notes.
- Sprinkle in the sugar and stir the liquid thoroughly until all the sugar crystals have dissolved completely.
- Taste and adjust the balance, adding a splash more lemon for tang or mirin for sweetness if preferred.
- Serve immediately as a clean, bright dipping sauce for gyoza, tempura, sashimi, or use as a light salad dressing. Makes about 8 servings of 1 tbsp.
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