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Yuzu Ponzu Sauces- Traditional and Contemporary Versions

Yuzu Ponzu Sauces- Traditional and Contemporary Versions

May 26, 2025

We are privileged to know Shino, a wonderful Japanese Kiwi. When we were looking for a traditional ponzu recipe, Shino was an obvious person to ask. She gave me her recipe. If you are after a less traditional ponzu sauce (i.e. uses more accessible ingredients), see the contemporary Ponzu Sauce recipe below Shino's recipe.

Shino's Traditional Ponzu Sauce

Ingredients:

  • 2 Tbs rice vinegar
  • 1/2 C mirin (sweet rice wine)
  • 1 piece kombu, approx. 30g (dried Kelp)
  • 15 g shaved katsuobushi (bonito flakes)
  • 1/2 C yuzu juice
  • 1/2 C light soy sauce

Method

  1. Combine mirin, kombu and vinegar, in a saucepan.
  2. Bring up to a simmer then remove from heat.
  3. Stir in katsuobushi. Cover and leave for 10 minutes.
  4. Strain through a mesh strainer and remove the solid pieces.
  5. Allow liquid to cool completely.
  6. Combine the cooled liquid, yuzu juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.

Note:

  • Mirin can be found in the supermarket, often in the international section. Sometimes you can find kombu, and katsuobushi (bonito) in the supermarket. If you can't find them there, they should be available at your local Asian supermarket.
  • Nothing beats fresh Yuzu juice. If you don't have any, you can substitute with a lime/lemon combination.

Contemporary Yuzu Ponzu Sauce

A simple and versatile citrus soy sauce. It is perfect for dipping, dressing, or pouring over grilled dishes.

Ingredients:

  • 1/4 cup yuzu juice
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon sugar
  • Optional: grated ginger or garlic

Instructions:

  1. Combine all ingredients in a bowl.
  2. Mix well until sugar dissolves.
  3. Let sit for at least 30 minutes to let flavors meld.
  4. Use as a dipping sauce for sashimi, dumplings, or salads