How to Make Homemade Ponzu (ポン酢の作り方）

The Story Behind My Homemade Ponzu Sauce

Ponzu sauce has always been one of my favorite Japanese condiments — it’s tangy, citrusy, and packed with umami. Growing up in Japan, I loved dipping freshly cooked vegetables, tofu, or thin slices of meat into a little dish of ponzu, especially during winter nabe dinners with my family. The aroma of citrus and soy filled the kitchen and made every meal feel cozy and complete.

While there are many great store-bought ponzu options available, I enjoy making my own at home to adjust the flavors just the way I like them. It also gives me a chance to experiment with seasonal ingredients.

This time, I used fresh limes because my backyard lime tree is bursting with fruit! While traditional ponzu often uses yuzu or sudachi, lime gives it a beautiful, refreshing twist that works so well. Plus, there’s something extra satisfying about using what’s growing right outside your kitchen window.

Whether you drizzle it over grilled meat, use it as a dip for dumplings, or toss it with a salad, this homemade ponzu adds a burst of flavor to just about anything. I hope you enjoy it as much as I do!

You can enjoy this homemade ponzu with my Tofu Chicken Hambagu – a Japanese-style hamburger steak.

🍋 Homemade Ponzu Sauce Recipe (ポン酢の作り方）

Seiko

This refreshing homemade ponzu sauce is made with fresh lime juice and soy sauce for a citrusy, umami-packed condiment perfect for dipping, dressing, or drizzling

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course condiment

Cuisine Japanese

Ingredients

  

• 100 ml soy sauce
• 100 ml lime juice lemon, orange or other citrus juice or vinegar
• 2 tbsp vinegar
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake
• 1 piece kombu
• 5 grams dried bonito flakes

Instructions

 

• Gather ingredients, then In a small saucepan, combine soy sauce, mirin, sugar and sake.
  
• Add the kombu and bring to a gentle simmer over low heat.
• Once it starts to simmer, add the bonito flakes and continue to simmer for 2–3 minutes.
• Remove from heat and stir in fresh lime juice and vinegar.
  
• Let the sauce cool slightly, then strain out the kombu and bonito flakes.
  
• Store in a clean jar or bottle and keep in the fridge. It’ll taste even better after a day!
  

Notes

🍋Always taste as you go and adjust the ingredients to your preference. If you prefer a milder acidity, feel free to reduce the amount of citrus juice or vinegar.

🍋You can also make ponzu by steeping the ingredients instead of cooking them—just combine and let the mixture sit in the fridge for a day or two to develop flavor. Whether you steep or cook, always taste and adjust to suit your preference—reduce the citrus or vinegar if you prefer a milder tang.

🍋Store it in a clean, airtight jar in the fridge for up to a week. The flavor will deepen over time, especially if you’ve steeped it.”

Keyword japanese sauce, ponzu