This quick and easy ponzu sauce comes together in just minutes and is absolute perfection when you want a great dipping sauce! Combine soy sauce, rice vinegar, mirin, yuzu, ginger, katsuobushi, and kombu for an umami flavor you're sure to love!
Ponzu Shoyu Dipping Sauce
Making your own homemade ponzu shoyu is easy when you have either a) an amazing Asian market nearby or b) my awesome list of ingredient swaps! With so many options and alternatives, you are bound to be able to find suitable flavors to make an amazing ponzu sauce!
Once you've tried this versatile Japanese sauce, you'll find yourself using it for dumplings (or gyoza), in your marinades, or in a flavorful stir-fry sauce!
- ½ cup Mirin
- ¼ cup Soy Sauce
- ¼ cup Katsuobushi (bonito flakes)
- 3 grams Kombu (approximately a 2-inch piece, 3-5 grams)
- 2 teaspoon Rice Vinegar
- 1 teaspoon Ginger (fresh, peeled and grated)
- ¼ cup Yuzu Juice (or 2 tablespoons each lemon and lime juice)
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🍢 Ingredient Substitutions
- Soy Sauce - The soy sauce can be swapped out for tamari, or you can read more about great soy sauce substitutes here.
- Mirin - Some of the best substitutes that are readily available are white wine, dry sherry, or marsala cooking wine. However, you can use any of these great mirin substitute options.
- Rice Vinegar - My favorite quick and easy swaps include white wine vinegar or apple cider vinegar, but you can check out all the best rice vinegar substitutes.
- Katsuobushi (bonito flakes) - If you have nori on hand, you're in luck! Shredded nori is a quick and easy vegetarian substitute for katsuobushi. However, shellfish stock or shellfish powder (for our recipe) are the best flavor matches. Dulse flakes will work as well, just be sure to double the amount.
- Kombu - Again, if you are using nori seaweed sushi sheets this will suffice to add flavor for both the bonito flakes and kombu. Break a single sheet apart, and start with half for a mild 'fishy' taste or use one sheet for more flavor.
- Yuzu Juice - Or sudachi, kabosu, or daidai. Any of these are hard to find here in the states. You're most likely to find some bottled yuzu juice you'd be smart to mix it with a blend of lemon and lime juice to make it last longer. Use your yuzu in a 1:1:1 ratio with both lemon and lime. Or, just use lemon and lime together as a substitute. Grapefruit juice is another great citrus option!
🔪 Step-by-Step Instructions
- Bring to a boil. Combine the mirin, soy sauce, katsuobushi, kombu, rice vinegar, and ginger in a small saucepan and heat to a low boil over medium-high heat. Remove from heat once boiling and allow the sauce to cool completely.
- Add citrus juice. Once cooled, strain the ponzu sauce into a clean container through a fine mesh sieve. Stir in the yuzu (or lemon and lime juice).
- Cool or store. Store in an airtight storage container and allow the flavors to 'marry' for at least 24 hours before serving. Shake occasionally while refrigerated and also before using.
🥢 More Fantastic Asian Recipes
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Ponzu Sauce (Easy Japanese Dipping Sauce with Umami Flavor!)
- Combine the mirin, soy suace, katsuobushi, kombu, rice vinegar, and ginger in a small saucepan and heat to a low boil over medium-high heat. Remove from heat once boiling and allow to cool completely.½ cup mirin, ¼ cup soy sauce, ¼ cup katsuobushi, 3 grams kombu, 2 teaspoon rice vinegar, 1 teaspoon ginger
- Once cooled, strain the ponzu sauce into a clean container through a fine mesh sieve. Stir in the yuzu (or lemon and lime juice).¼ cup yuzu juice
- Store in an airtight storage container and allow the flavors to 'marry' for at least 24 hours before serving. Shake occasionally while refrigerated and before using.
- There is a whole section devoted to what your options are as substitutes for almost every ingredient here in the post body. You're bound to find items you can use to make this tasty sauce!
- Freshly zested lemon juice is best as you can also add the lemon zest while heating the ponzu sauce for an amazing boost of lemon flavor.
- Store for up to 1 month in the fridge.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!