Ponzu sauce is a Japanese sauce that combines citrus, umami and sweet flavours to make a great sauce for dipping (sushi), marinades, dressings and general cooking.
It is simple to make but it does require steeping overnight or for up to a week to get the full umami flavour.
I was pleasantly surprised how good it tasted the first time I made it. It’s great with sushi, added to a sushi bowl, with rice or in noodles.
I use my No soy sauce plus a little salt (see post dated 20 January 2026) rather than soy sauce but that is up to you.
Ponzu Sauce
Ingredients
1/2 cup No soy sauce (or coconut aminos, soy sauce …)
1/2 cup citrus juice (lemon, orange and/or grapefruit)( I used 6 tbs fresh lemon + 2 tbs fresh orange juice)
zest from one organic, unwaxed lemon
2 tbs filtered water
2 tsp raw honey
2 dried shitake mushrooms, washed
6 gram piece(s) of dried kombu
1/2 tsp Himalayan pink salt (not if using soy sauce)
Method
In a sterilised 500 ml jar, combine all the ingredients. Seal the lid and leave in the refrigerator overnight at the least or up to a week.
Strain the fluid through a fine mesh strainer in to a bowl. Sterilise another jar. Put sauce in jar, secure the lid and store in the refrigerator.
