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Ponzu and soy sauce

Ponzu is a sauce that is often made traditionally from mirin, rice vinegar, bonito flakes, kombu, and citrus. In this recipe, it is combined with soy sauce as a flavour enhancer.

Makes 600ml

Allergens & dietary requirements

  • Gluten
  • Soy
  • Vegan


  • 50 ml sake
  • 50 ml mirin
  • 100 ml water
  • 100 ml yuzu juice
  • 200 ml Japanese soy sauce
  • 100 ml rice vinegar
  • piece kombu

Preparation method

  • Combine the water, sake, and mirin in a pan and bring to the boil to evaporate all the alcohol.
  • Add all the other ingredients and leave to infuse at around 65°C for ten minutes.
  • Remove the kombu and leave the sauce to cool.
  • Store in an air-tight container or bottle until needed.

Serving suggestions

  • As a sauce to accompany shabu shabu or a Japanese table grill.
  • As a dressing or basic ingredient for a dressing.
  • As a flavour enhancer in vegetable components, e.g. with cucumber, bean sprouts, or ginger.