Ponzu Sauce (Japanese Citrus Dipping Sauce)
Kimberly Killebrew
Use this famous tangy and umami-rich Japanese Ponzu sauce as a marinade, for dipping, for sprinkling over your food, as a vinaigrette for salads and veggies, and as a stir-fry sauce!
Prep Time 5 minutes mins
Steeping Time 1 day d
Total Time 1 day d 5 minutes mins
Course condiment, Sauce
Cuisine Japanese
Servings 6
Calories 41 kcal
Two methods:For a more intense tuna/sea kelp flavor: In a small sauce pan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice.For a milder tuna/sea kelp flavor: Place all of the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.*For a simplified or vegetarian version you can omit the katsuobushi and kombu.Store in in a sealed jar in the refrigerator. It will keep for up to a month.Makes 1/3 cup ponzu sauce.
Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 611mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg