Homemade ponzu sauce recipe

Makes 3/4 cup

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1/4 cup
1 tbsp
1 tsp
instant dashi powder
1/4 cup
3 tbsp


  • COMBINE soy with mirin, sugar and dashi in a small saucepan. Set over medium and bring to a boil. Whisk until sugar and dashi dissolve. Remove from heat. Stir in lemon and lime juices. Use right away or pour into a jar. It will keep well, refrigerated, up to a month.

Shopping tips

Mirin is sweet cooking wine made from rice. You can substitute 2 tsp maple syrup mixed with 1 tsp rice vinegar.

Dashi is a soup and cooking stock used in Japanese cuisine. Instant dashi powder is available at most Asian supermarkets.


Orange-Lemon Ponzu
Reduce sugar to 1/2 tsp. Reduce lemon juice to 2 tbsp and replace lime juice with 1/4 cup orange juice. Continue with recipe.

Orange-Lime Ponzu
Reduce sugar to 1/2 tsp. Reduce lime juice to 2 tbsp and replace lemon juice with 1/4 cup orange juice. Continue with recipe.

Four ways to use it

Citrusy white fish Bake sole or tilapia fillets at 450F for 8 min. Drizzle with Homemade Ponzu Sauce and sprinkle with chopped cilantro.

Perfect marinade Marinate bone-in skin-on chicken pieces in Orange-Lime Ponzu. Cover and bake at 375F until cooked through, 30 min. Serve with any juices.

Saucy sesame eggplant Heat a large non–stick frying pan over medium- high. Add 1 tbsp each dark sesame oil and vegetable oil, then 2 Japanese eggplants cut diagonally into 1/4-in. slices. Cook until golden, about 4 min per side. Transfer to a plate and drizzle with 2 to 3 tbsp Orange-Lemon Ponzu, sliced green onions and toasted sesame seeds.

Savoury mayo Stir 1/2 cup light mayo with 2 tbsp Homemade Ponzu Sauce, 1 minced garlic clove and 1 tsp grated fresh ginger. Serve with baked sweet potato wedges, chicken, fish or crudités.


Calories 12, Carbohydrates 3 g, Sodium 342 mg.
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