Japanese citrus-soy seasoning infused with kombu, bonito, mirin, and yuzu
Ponzu originally refers to a Japanese citrus seasoning, while ponzu shoyu is the soy-enriched version now commonly called ponzu sauce. Fresh yuzu, sudachi, kabosu, or a balanced citrus blend provides acidity. Kombu and katsuobushi infuse the sauce with layered umami during an overnight rest, producing a condiment that is far deeper than a quick mixture of soy and lemon.
- Prep
- 10 mins
- Cook
- 5 mins
- Rest
- 24 hours
- Total
- 24 hours 15 mins
- Serves
- About 600 ml, or 30 servings
- Difficulty
- Easy
The recipe
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Before you start
Strain the citrus juice without pressing bitter pith through the sieve. Wipe kombu with a dry cloth but do not wash away its white natural bloom. Use a non-reactive glass container for the infusion.
Ingredients
For the ponzu shoyu
Equipment
- Small saucepan paid link
- Non-reactive glass container paid link
- Fine-mesh sieve paid link
- Glass storage bottle paid link
- Citrus juicer paid link
- Digital kitchen scale paid link
Method
Place the mirin and sake in a small saucepan.
Bring to a gentle simmer for 2 minutes to reduce the raw alcohol aroma.
Remove from the heat and cool completely.
Combine the soy sauce, citrus juice, rice vinegar, and cooled mirin mixture in a glass container.
Add the kombu and katsuobushi.
Cover and refrigerate for 24 hours.
Strain through a fine-mesh sieve without pressing the bonito flakes aggressively.
Taste and add a little more fresh citrus if a brighter finish is desired.
Transfer to a clean glass bottle.
Refrigerate for at least 1 hour before serving so the flavor settles.
Chef’s notes
Never add fresh citrus to hot mirin because heat weakens its aroma.
Use genuine citrus juice without sweeteners; bottled ponzu-style mixes are not suitable as an ingredient.
Do not soak kombu for many days, which can make the sauce overly viscous.
The overnight infusion creates depth while preserving a clean citrus finish.
Tips and variations
When Japanese citrus is unavailable, combine lemon, lime, and a small amount of grapefruit rather than using lemon alone.
For a vegetarian ponzu, omit bonito and add 8 g dried shiitake, noting the flavor will differ.
Grated daikon, spring onion, or momiji-oroshi can be added at serving rather than stored in the bottle.
The sauce mellows further after several days in the refrigerator.
Serve with
Pour into small Japanese dipping bowls and add grated daikon or sliced spring onion immediately before serving.
Storage
Refrigerate in a clean airtight bottle for up to 1 month. Keep fresh garnishes separate. Discard if the sauce develops gas, mold, cloudiness unrelated to citrus sediment, or an unpleasant odor.
Nutrition per serving (estimated)
- 20 kcal
- Calories
- 2 g
- Protein
- 3 g
- Carbohydrates
- 0 g
- Fat
- 0 g
- Fibre
- 2 g
- Sugar
- 980 mg
- Sodium
Allergens
Contains soy and fish. Standard Japanese soy sauce contains wheat. Mirin and sake contain alcohol; simmering reduces but may not remove it completely.
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Questions
What is the difference between ponzu and ponzu shoyu?
Ponzu is citrus seasoning; adding soy sauce produces ponzu shoyu, the version commonly sold as ponzu sauce.
Can I use lemon instead of yuzu?
Yes, but combining lemon with lime and a little grapefruit gives a more rounded Japanese-citrus character.
Why rest the sauce for 24 hours?
Time allows kombu and bonito to release umami without boiling and dulling the citrus.
Can I make it vegetarian?
Replace bonito with dried shiitake and confirm that the soy sauce and mirin meet dietary requirements.
