Is this recipe gluten-free?

No, this recipe isn't gluten-free since it contains soy sauce. It's also worth noting that some mirin may also contain soy sauce or may be made in facilities that are at risk of cross contamination. To make this ponzu sauce gluten-free, use gluten-free soy sauce or tamari, and make sure to read the label to ensure that the mirin you are using is also gluten-free.

Can I make this ponzu recipe vegan?

Yes you can! Simply omit the use of bonito flakes and add one more piece of kelp. The final taste will not be exactly the same, but close enough and delicious enough to enjoy every sip of it. You can also try using a couple of dried shiitake mushrooms to infuse the sauce with extra earthy and umami flavors.

I don't like to waste food - what can I do with used bonito flakes?

Whenever I have used bonito flakes , my go to recipe is this easy furikake . It works well because the bonito flakes and dehydrated, seasoned, and mixed with other ingredients to create a beautiful Japanese seasoning for rice.

I cannot find dried kelp. Can I use something else?

You can use kombu dashi powder which can be purchased online at Asian supermarkets. I recommend starting with 1 teaspoon and adjusting the flavor until you are satisfied.

Homemade Ponzu Sauce (ポン酢)

Name: Homemade Ponzu Sauce (ポン酢)
Prep time: 2 min
Total time: 3 h
Cuisine: Japanese
Ingredients: 1/2 cup soy sauce; 1/4 cup lemon juice; 1/4 cup lime juice; 2 tablespoons mirin; 1 tablespoon rice vinegar; 1 3×3 inch piece dried kelp (kombu); 1/3 cup bonito flakes

Homemade Ponzu Sauce (ポン酢)

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5 from 2 reviews

A classic Japanese citrus and soy flavored sauce you can make at home!

Author: Caroline Phelps
Prep Time: 2 minutes
Cook Time: 0 minute
Total Time: 3 hours
Yield: About 1 cup 1x
Category: Sauce
Method: Steeping
Cuisine: Japanese
Diet: Low Fat

Ingredients

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1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup lime juice
2 tablespoons mirin
1 tablespoon rice vinegar
1 3x3 inch piece dried kelp (kombu)
1/3 cup bonito flakes

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Instructions

Mix the ingredients. Combine all the ingredients in a jar or storage container, and mix well.
Let the flavors develop. Cover with a lid and place in the fridge. Let sit for a minimum of 3 hours, or overnight. The longer it sits, the more depth of flavor the ponzu will have.
Store it. Strain the sauce and discard the kombu and bonito flakes (or if you would like to reuse the bonito flakes, read my post on how to repurpose them). Transfer the sauce to a jar or other storage container and refrigerate for up to 3 weeks.

Notes

Using other citrus fruits: To use yuzu, sudachi, or kabosu, instead of lemon and lime, you can either use 100% of a single fruit, or play with combinations. It doesn’t really matter how you mix and match as long as the total measurement of citrus fruit remains at 1/2 cup.

Nutrition

Serving Size: 1/4 cup
Calories: 51
Sugar: 5.5g
Sodium: 883mg
Fat: 01.g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.2g
Protein: 0.5g
Cholesterol: 0mg

Find it online: https://pickledplum.com/homemade-ponzu-sauce/