Homemade ponzu sauce

⏱ 10 min 👥 1 bowl

Ponzu sauce combines soy sauce, rice vinegar, and Japanese citrus juice (yuzu, or lemon if unavailable) for a bright, tangy sauce that pairs just as well with sashimi as it does with steamed vegetables. It can be prepared in minutes, but benefits from resting for an hour in the refrigerator so the flavors can meld. A small pouring bowl then allows you to dose it precisely, drop by drop, without spilling it on the table.

Preparation

Mix the liquids
Mix equal parts soy sauce, rice vinegar, and citrus juice.
Add the aromatics
Stir in a little grated ginger and citrus zest.
👉 Tip: the zest must be finely grated, avoiding the bitter white pith.
Let it rest
Let the sauce rest for at least 1 hour in the refrigerator so the flavors can meld.
Serve chilled
Serve in a small pouring bowl, chilled.

Culture

A precious citrus
Yuzu, which is difficult to find outside of Japan, gives ponzu its characteristic fragrance; many Japanese households use their own yuzu picked from the family garden.

The utensil

Pure tin pouring bowl

Its spout allows you to precisely portion the sauce onto each plate without needing to transfer it to another container. Hand-crafted from pure tin by the artisans at Nousaku in Takaoka.

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