If you enjoy Japanese flavors, you’ve likely tasted ponzu sauce. It’s a light, tangy sauce that pairs well with everything from sashimi to grilled meat. Yuzu ponzu takes it a step further by adding the unique citrus flavor of yuzu, a fragrant Japanese fruit. The mix of soy sauce, yuzu juice, rice vinegar, and either kombu or bonito flakes creates a rich, balanced sauce with a touch of brightness.
In Japan, this sauce is used often for dipping dumplings, topping noodles, or adding flavor to hot pot dishes. Making it at home lets you choose fresh ingredients and gives a much better taste than store-bought versions.
Whether you’re preparing sushi, vegetables, or meat, homemade yuzu ponzu is an easy way to add bold flavor to your dishes.
Ingredients:
Here’s what you’ll need to make a tasty homemade yuzu ponzu sauce:
- 1/4 cup soy sauce (low-sodium or Japanese-style like shoyu works best)
- 2 tablespoons yuzu juice (fresh is ideal, but bottled will also work)
- 1 tablespoon rice vinegar (use unseasoned for the best flavor)
- 1 tablespoon mirin (adds a light touch of sweetness)
- 1 tablespoon lemon juice (helps balance the flavor if yuzu is too strong or hard to find)
- 1 small piece of kombu (about 2×2 inches of dried kelp)
- 1 tablespoon bonito flakes (optional, but adds more umami)
Tip: For a vegetarian version, leave out the bonito flakes and just use kombu for a similar rich taste.
Instructions
1. Soak the kombu:
In a small bowl or jar, mix the soy sauce, yuzu juice, rice vinegar, mirin, and lemon juice. Add the kombu and let it soak for 15 to 30 minutes. This helps build a mild umami base in the sauce.
2. Add bonito flakes (optional):
If you’re using bonito flakes, stir them into the mixture. Let it sit for another 10 minutes to develop a deeper flavor.
3. Strain the sauce:
Take out the kombu and use a fine mesh strainer or cheesecloth to remove the bonito flakes.
4. Store the sauce:
Transfer the ponzu sauce to a clean jar or bottle. Make sure it is sealed well and place it in the refrigerator.
5. Let it chill:
Allow the sauce to rest in the fridge for at least 2 to 3 hours before using. This helps the flavors blend together nicely.
Yuzu ponzu sauce recipe
- Total Time: 10 minutes
- Yield: About 1/2 cup 1x
Description
This homemade yuzu ponzu sauce is a bold, zesty Japanese condiment made with soy sauce, yuzu juice, and umami-rich ingredients like kombu and bonito flakes. Perfect as a dipping sauce, marinade, or salad drizzle, it’s easy, flavorful, and better than store-bought!
Ingredients
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1/4 cup soy sauce (low-sodium or shoyu)
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2 tablespoons yuzu juice (fresh or bottled)
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1 tablespoon rice vinegar (unseasoned)
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1 tablespoon mirin
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1 tablespoon lemon juice
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1 small piece kombu (about 2x2 inches)
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1 tablespoon bonito flakes (optional)
Instructions
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In a bowl or jar, mix soy sauce, yuzu juice, rice vinegar, mirin, and lemon juice.
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Add kombu and let it soak for 15–30 minutes to infuse umami flavor.
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Stir in bonito flakes (if using) and let sit for another 10 minutes.
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Strain out kombu and bonito flakes using a fine strainer.
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Transfer sauce to a jar and refrigerate.
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Chill for at least 2–3 hours before using to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Japanese
Conclusion:
Making yuzu ponzu sauce at home is simpler than it seems, and the bright, fresh flavors will enhance any meal you serve it with. Use it as a dip for dumplings, a marinade for grilled meats, or a lively dressing for salads and noodles. This versatile sauce brings a wonderful balance of citrus zing and savory umami to your dishes. Try this recipe and enjoy an authentic taste of Japan right from your own kitchen.
