Ponzu Sauce

Joined: 24 Nov 2007
User offline. Last seen 8 years 41 weeks ago.

Hi Maki,

Good day! I was wondering if you could share how you make ponzu sauce. I really enjoy tasting the ponzu from the Japanese restaurants. Tried making my own from a recipe I was given and did not care for the taste too much. It tasted quite different from the ones I have had at the restaurants.

Do you actually make your own or do you buy the pre made bottles from the grocery store. If so, could you share which brand you actually buy?


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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 3 weeks 2 days ago.
Re: Ponzu Sauce

Ponzu sauce is very easy to make, though to get an 'authentic' flavor it's a bit difficult. But anyway the basic formula is:

- 7 Tbs. soy sauce with a big handful of katsuobushi (bonito flakes) and a piece of konbu soaked in it and strained out, or even better, Japanese essence
- 5 Tbs. vinegar (rice vinegar is standard, but you could use other vinegars, especially fruity ones) or a mix of vinegar and citrus juice
- 3 Tbs. mirin

Combine and ideally let rest for a few hours before using. You can just mix this in the same proportions and store it in a bottle (in the fridge).

What gives it that citrusy flavor however is citrus juice. The problem is that it's difficult to get a hold of the actual citrus that is usually used, like yuzu, kaposu, daidai, etc. But lemon is fine, and lime gives it an interesting twist.


The Big Onigiri.

- Wherever you go, there you are. -

Joined: 24 Nov 2007
User offline. Last seen 8 years 41 weeks ago.
Re: Ponzu Sauce

Great! Thanks a lot! Will have to try this soon.

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