By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
60 cal · 15 min
Ponzu Sauce
Recipe GLPR0bb63918cb5928
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Average rating: 3.8 (1)
A bright, savory-sweet Japanese sauce made by infusing citrus, soy, and delicate umami from kombu and bonito flakes. Perfect for dipping, drizzling over sashimi, or brightening grilled vegetables and seafood. This traditional condiment balances tart, salty, and subtly sweet flavors in every drop.
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Ingredients
1 medium lemon
1 to 2 medium limes
¼ cup plus 2 tablespoons soy sauce
¼ cup mirin
2 teaspoons rice vinegar
1 (about 3-inch square) piece dried kombu
¼ lightly packed cup katsuobushi (bonito fish flakes)
Directions
Juice the lemon and limes, pressing firmly to extract maximum juice. Strain through a fine-mesh sieve if desired to remove pulp and seeds. You should have approximately 1/3 cup combined citrus juice.
Pour the soy sauce and mirin into a clean glass bowl or jar.
Add the fresh citrus juice and rice vinegar to the soy and mirin mixture.
Place the dried kombu piece into the liquid. Let steep at room temperature for 5 to 10 minutes to infuse its subtle oceanic umami flavor.
Add the katsuobushi flakes to the bowl and stir gently to combine.
Let the sauce rest for 2 to 3 minutes, allowing the bonito flakes to flavor the liquid. If you prefer a clear sauce, strain out the kombu and bonito flakes using a fine-mesh sieve. For a more robust, rustic flavor, leave them in.
Transfer to a serving bottle or bowl. Use immediately or refrigerate for up to 2 weeks. Shake or stir before serving.
Comments
Ponzu is a small-batch condiment that rewards a Charlotte cook willing to make a one-time pantry investment, but kombu and katsuobushi are not routine finds at Harris Teeter, Food Lion, or Walmart—you will need a trip to an Asian market like H-Mart or a specialty grocer. Lemon, lime, soy sauce, mirin, and rice vinegar are stocked at any major chain and cost under $2 total for four servings of sauce that keeps refrigerated for weeks. The 15 minutes is honest if you have all ingredients on hand, but the real barrier is sourcing dried kelp and bonito flakes, which means planning ahead or budgeting a second stop. Once made, ponzu is a versatile and inexpensive condiment that scales to any family size and pairs beautifully with grilled fish or dipping appetizers—a worthwhile project for a cook who enjoys Japanese flavors.
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