Name: Fresh, fruity, fantastic: make your own ponzu sauce!
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 120 ml soy sauce; 120 ml lemon juice (freshly squeezed, preferably combined with other fruits such as orange, lime or grapefruit); 2 tbsp Mirin; 5 g Katsuobushi; 1 piece of Kombu (approx. 5 x 10 cm)

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Hidden within Japan’s diverse cuisines lies a true culinary gem: ponzu sauce – best made from scratch! This zesty, citrus-rich sauce combines the essence of traditional Japanese flavours that will delight your palate and add a special touch to any dish.

The combination of refreshing citrus aroma and the deep flavour of the other ingredients is not only a feast for the taste buds, but also a reflection of Japan’s rich culinary tradition.

And the best part? With my original recipe, you can easily recreate this piece of Japanese culinary art in your own kitchen. Immerse yourself in the world of ponzu sauce and discover how a simple passaggio can make the difference between good and outstanding food. Let’s get started and make ponzu sauce ourselves!

What exactly is ponzu?

Ponzu is not only a highlight of Japanese cuisine, but also a treat for the palate. This enchanting, citrus-based sauce delights with its refreshing acidity and its light, clear consistency.

The variant Ponzu Shōyu or Ponzu Jōyu, to which soy sauce is added, gives the sauce a darker colour and a deeper flavour, so it is often simply known as Ponzu.

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It is interesting to note that the name “Ponzu” derives from the Old Dutch word “pons”, which means “punch” – bringing to mind a delicious drink made from mixed fruit juices. The sauce’s tangy flavour inspired the use of the character “su”, which symbolises “vinegar”.

Making your own ponzu sauce:

Making ponzu is a little ritual in itself. You combine freshly squeezed lemon juice with soy sauce, Mirin and dried Katsuobushi flakes, as well as aromatic Kombu, and leave everything to infuse overnight in the fridge.

Tip: The juice of a freshly squeezed lemon gives the sauce its distinctive freshness. Feel free to try other citrus fruits such as yuzu, sudachi, grapefruit or lime. A real treat!

Once the mixture has infused sufficiently, strain it to remove the fish flakes and seaweed. By the way, you can use the leftover bits to make homemade Onigiri.

So, here are the 5 ingredients you’ll need for your homemade ponzu sauce:

Lemon juice (freshly squeezed, ideally combined with other fruits such as orange, lime or grapefruit)
Shoyu (im Shop ansehen)
Mirin (im Shop ansehen)
Katsuobushi (im Shop ansehen)
Kombu (im Shop ansehen)

I hope these instructions help you enjoy making and savouring your homemade ponzu sauce. I look forward to hearing about your own variations and flavour nuances.

If you have any questions or suggestions, please feel free to use the comments section below the recipe 😊. Let’s get started with making your own ponzu sauce:

Ponzu sauce

Makes 250 ml | 5 minutes + 24 hours resting time

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This citrus-rich sauce combines the essence of traditional Japanese flavours that will delight your palate and add a special touch to any dish. With my original recipe, you can easily recreate this piece of Japanese culinary art in your own kitchen.

Ingredients (serves 8 = 250 ml)

120 ml Shoyu (im Shop ansehen)*
120 ml lemon juice (freshly squeezed, ideally combined with other fruits such as orange, lime or grapefruit)
2 tbsp Mirin (im Shop ansehen)*
5 g Katsuobushi (im Shop ansehen)*
1 piece Kombu (approx. 5 x 10 cm) (im Shop ansehen)*

* Add ingredients to basket 🪄

Preparation (5 minutes + 24 hours resting time)

Step 1

Gather the ingredients for the homemade ponzu sauce.
Tip: You’ll need a bit of patience for this sauce. It needs to infuse for at least one night – but the longer it sits, the more intense the flavour!
Tip #2: If you want to serve this ponzu sauce with Shabu Shabu, it goes very well with this homemade sesame sauce!

passaggio 2

To begin with, we start by squeezing the lemons to extract the lemon juice.

Step 3

Place the soya sauce, freshly squeezed lemon juice, Mirin, Katsuobushi and a piece of Kombu (preferably chopped up a little with a pair of scissors) into a clean preserving jar.

Passaggio 4

Mix everything together well. A little tip: try out different citrus juices!
Now the mixture must infuse. Place the jar in the fridge overnight.

Step 5

Once the mixture has infused sufficiently, strain out the Katsuobushi and Kombu. The leftover pieces are great for making homemade Onigiri. Pour the finished ponzu sauce into a jar with a tight-fitting lid.

Step 6

Ponzu is perfect as a dip for Shabu Shabu. But it also goes well with many other dishes, such as tuna tataki, or in salads – for example, in a Tofu salad, where it adds a refreshing touch.
Ready – Itadakimasu!

Are you looking for even more delicious inspiration from Japan? Here are a few selected recipe ideas for you: