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ponzu sauce recipe featured

Homemade Ponzu Sauce Recipe

This authentic homemade ponzu sauce combines bright citrus flavors with savory soy and umami-rich konbu for a versatile Japanese condiment.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 12 hours
Total Time 12 hours 15 minutes
Servings: 7
Course: Asian & Global Dressings
Cuisine: Japanese
Calories: 22
Ingredients Equipment Method Notes

Ingredients
  

  • 1 mandarin orange for zest
  • 8 tablespoons soy sauce
  • 4 tablespoons mandarin juice freshly squeezed
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons grapefruit juice freshly squeezed
  • 4 grams konbu dried kelp

Equipment

  • Microplane or fine grater
  • Citrus juicer
  • Fine mesh strainer
  • Glass bowl
  • Glass bottle or jar with lid

Method
 

  1. Zest the mandarin orange into a glass bowl using a Microplane or fine grater.
  2. Squeeze and strain the mandarin, lemon, and grapefruit juices to remove seeds and pulp.
  3. Measure all juices into the bowl with the mandarin zest.
  4. Add the soy sauce and konbu, ensuring the kelp is fully submerged.
  5. Cover the bowl and refrigerate overnight (at least 12 hours) to allow flavors to infuse.
  6. Remove and discard the konbu, then transfer the ponzu sauce to a glass bottle or jar.
  7. Store refrigerated for up to 2-3 weeks.

Notes

  • For a gluten-free option, substitute tamari for soy sauce.
  • Add a teaspoon of mirin or honey for a sweeter variation.
  • The flavor improves after 24 hours but is best used within the first two weeks.