Mirin:I always go for Hon Mirin (本みりん) likeHinode Hon Mirinfor that authentic Japanese flavor. If you’re curious about how it differs from other types, I recommend checking outmy mirin guide.
Citrus Juice:You can pick any citrus juice you like. Earlier in the article, I’ve listed some of my favorite options that work well in this recipe.
Vinegar:Rice vinegar, specifically the unseasoned type, is my top choice. I wouldn’t suggest other types of vinegar for this recipe. For the best rice vinegar brands, take a look at my article on “20 Most Useful Condiments and Seasonings for Japanese Cooking“.
Soy Sauce:Kikkomanhas always been a reliable and affordable choice, no matter where you are in the world. If you’re looking for more insights or alternatives, my comprehensive soy sauce guidecould be helpful.
Bonito Flakes (Katsuobushi):If you’re preparing this dish for vegetarians or vegans, just leave these out.
Dried Kelp (Kombu):This adds a deep umami to the dish. To understand more about kelp and its role in cooking, I suggest readingour detailed guide on the topic.
Karaage Fried Chicken: Karaage is useally served with lemon wedges, but you can also try it with punchy ponzu sauce. Add grated daikon and spring onion to the sauce for a refreshing twist.
Chicken Tempura: Chicken tempura (toriten) usually comes with kabosu and ponzu sauce for dipping. You can replace the sauce with ponzu easily. My simple recipe is easy to make and delicious. Give it a try!
Gyoza: Try using ponzu sauce instead of the typicalsour-tasting gyoza dipping saucefor Japanese-style pork gyoza. It’s a great substitute option for those who don’t like vinegar; some people even prefer it over the traditional sauce. The combination is really tasty!
Shumai: Shumai is commonly dipped in soy sauce and mustard in Japan. You can try ponzu sauce for a refreshing taste!
Grilled Mackerel: This dish goes well with grated daikon and citrus fruit. Some people add soy sauce, but ponzu sauce is a good alternative.
Tonkatsu: Use ponzu sauce instead oftonkatsu saucefor a refreshing twist! Grate fresh daikon and pour ponzu over it for a delicious option with tonkatsu.
Takoyaki: Takoyaki has a popular variation called “negipon” which includes green onion and ponzu sauce. You can make it by adding grated daikon, ponzu sauce, and chopped green onion!
Hiyayakko: Hiyayakko is a Japanese dish made of cold tofu served with various toppings and sauces. Soy sauce andtsuyu sauceare popular, but some prefer ponzu sauce.
Homemade Unagi Sauce (Japanese Sweet Eel Sauce)
Tempura Dipping Sauce (Tentsuyu)
Quick & Easy Homemade Yakisoba Sauce
Mentsuyu (Straight to Use Japanese Noodle Dipping Sauce)
2 tbsp mirin
100 ml citrus juice of your choice
\1 1/2 tbsp rice vinegar
125 ml Japanese soy sauce (koikuchi shoyu)
5 gbonito flakes (katsuobushi)(katsuobushi) omit these to make it suitable for vegetarians and vegans
10 gdried kelp (kombu)(kombu)
Heat2 tbsp mirinin a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol.
Pour the mirin into a container along with100 ml citrus juice of your choice, \1 1/2 tbsp rice vinegarand125 ml Japanese soy sauce (koikuchi shoyu). Mix well, then add5 g bonito flakes (katsuobushi) and10 g dried kelp (kombu) to the container and seal.
Rest in the fridge for at least 24 hours. (Preferably 2-3 days)
Strain the ponzu and transfer to a sterilised container.
Store in the fridge and enjoy!
Instructions
What is Ponzu Sauce?
How I Developed This Recipe
Kinds of Citrus to Use
Ingredients & Substitution Ideas
Visual Walkthrough & Tips
How to Store
Recipes that You Can Use
3 Substitution Ideas
More Japanese Sauce Recipes
Printable Recipe
Ponzu Sauce 101: What is Ponzu? (Ingredients, How to Make and Recipe Ideas) · Dinner Match Lab | Dinner Match Lab
