Homemade Ponzu Sauce Recipe (2024)

FAQs

What is ponzu sauce made from? ›

A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.

SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), WATER, SUGAR, VINEGAR, SALT, BONITO EXTRACT (FISH), LACTIC ACID, LEMON JUICE, AUTOLYZED YEAST EXTRACT, NATURAL LEMON AND ORANGE FLAVORS WITH OTHER NATURAL FLAVORS, SUCCINIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

Your homemade ponzu sauce will only be good for about a week if it is kept in an airtight container in the fridge.

With intense citrus like yuzu or sudachi and a base of rice vinegar and wine, ponzu can lend a bright pop of acidity and citrus highlight to a dish to elevate vegetables, seafoods and other proteins.

Sweet and savory hoisin sauce is a go-to ingredient in Chinese cuisine, particularly in the Province of Guangdong. Japanese ponzu sauce is delectably tart, made with soy sauce, vinegar and the juice of citrus fruits native to Asia, including yuzu.

Ponzu, a Japanese saucemade from soy sauce, rice vinegar, citrus, bonito flakes and mirin, is a little sweeter and tangier than soy sauce but can be used in place. How to substitute: Ponzu is not usually cooked with, it's classically used as a dip, so use in place of soy sauce for dipping foods.

ponzu seamlessly combines all of these flavors in a perfectly balanced sauce. The magic lies in a few key ingredients. Lemon brings sweet/sour notes, rice vinegar provides sweet tanginess, and kombu and katsuobushi add a smoky touch of the sea. Soy sauce anchors all of those flavors with its salty depth.

The word “ponzu” is a combination of “pons”, a word borrowed by the Japanese from the Dutch word for “punch”, and “su”, the Japanese word for vinegar. This sauce is therefore literally “vinegar punch”.

“Anything with vegetables or citrus (vinaigrettes with shallots, ponzu, citrus juice) must be refrigerated,” says Feingold. Nut oils (like almond oil or sesame oil) should also be put in the fridge to prevent from going rancid.

Who makes ponzu sauce? ›

Bright and tangy, original Kikkoman® Ponzu Citrus Seasoned Dressing is a versatile sauce that can be used in any cuisine that calls for lemon flavors and a savory mouthfeel.

Can You Use Expired Soy Sauce? Technically, using expired soy sauce is possible as long as there are no evident signs of spoilage. The date on the bottle serves more as a “best by” guideline rather than a hard “discard after” directive. However, its rich flavor might have diminished over time.

Ponzu is traditionally used as a dip for shabu-shabu and other simmered dishes, thin slices of seared meat (tataki), as part of a dip for soba or somen noodles, sashimi, or occasionally dumplings.

How to Tell When Pasta Sauce Has Spoiled. There are several telltale signs that tomato sauce has spoiled: It will look moldy, smell bad, or taste off.

Ponzu: A Japanese citrus-based sauce, ponzu includes a mix of citrus juice (like yuzu, lemon, and lime), rice vinegar, mirin, soy sauce, bonito flakes, and kombu seaweed. Soy Sauce: Made primarily from fermented soybeans and wheat, soy sauce (or shoyu in Japanese) offers a strong umami and salty taste.

Sweet and savory hoisin sauce is a go-to ingredient in Chinese cuisine, particularly in the Province of Guangdong. Japanese ponzu sauce is delectably tart, made with soy sauce, vinegar and the juice of citrus fruits native to Asia, including yuzu.

Ponzu, a Japanese saucemade from soy sauce, rice vinegar, citrus, bonito flakes and mirin, is a little sweeter and tangier than soy sauce but can be used in place. How to substitute: Ponzu is not usually cooked with, it's classically used as a dip, so use in place of soy sauce for dipping foods.