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Ponzu Sauce on a Japanese ceramic plate

Ponzu Sauce

Make Japan's most famous citrus ponzu sauce simply from scratch! This ponzu sauce recipe is traditional and authentic and won’t disappoint! Add some of Japan’s delight to your everyday cooking today!
Prep Time: 20 mins
Total Time: 20 mins
Course: Appetizer
Cuisine: Japanese
5 from 3 votes
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Servings: 2 cup


  • ¾ cup citrus juice*
  • 1 cup Japanese soy sauce (find koikuchi shoyu dark-coloured soy sauce)
  • ½ cup mirin
  • 2 tablespoon Japanese rice vinegar
  • 2 tablespoon sake
  • 1 kombu (3x3 inch square)



  • Clean all the citrus fruit with running water. Dry with a clean kitchen cloth. Thoroughly clean all the utensils and airtight glass jar with hot water prior to storing.*


  • Using a sieve to separate out the pith, squeeze the citrus fruit to make juice. Make sure your hands are clean.


  • In a clean airtight glass jar combine the citrus juice, soy sauce, mirin, sake, rice vinegar and kombu. Mix together well. If kombu is too large to add into the container, break it into smaller pieces. That's it! Store or serve.


  • You can use ponzu immediately. Storing it for one to four weeks will make it milder and more refined in taste. If storing, remove the kombu after five days. Store at room temperature in an alcohol-cleaned airtight container for up to six months Avoid direct sunlight. Once you open the container, store in the fridge and use within a week.

Recipe Notes:

*If storing for more than 3 months, wipe the inside of the jar and the lid with kitchen paper soaked with strong alcohol like vodka. A plastic or stainless steel container is not preferred as it may absorb unwanted.
Keyword: ponzu sauce
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