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ponzu recipe card


  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: condiment
  • Cuisine: Japanese


  • ½ cup soy sauce
  • ¾ rice vinegar
  • juice from 1 lemon, strained of all pulp and seeds
  • ½ cup packed katsuobushi (about 10 grams)
  • 1 piece kombu (4”x4” about the size of your hand) cut into several pieces


  1. Combine the soy sauce, lemon juice, vinegar, katsuo bushi, and kombu in a container.
  2. Refrigerate for at least 2 days but preferably for 1 week. Strain through a colander, pressing down on the solids to extract as much liquid as possible.
  3. Transfer ponzu to a clean container and refrigerate until ready to use. The sauce keeps for several weeks.


*This recipe makes a traditional ponzu sauce, which does not include any sugar. If you find it too bracing for your taste, add a teaspoon of two of sugar to mellow the flavor. You can also add a Tablespoon of mirin which will also tame some of the bite.

Keywords: ponzu, asian condiments, soy sauce, japanese