Is ponzu sauce gluten free?

Unfortunately, ponzu is not gluten-free because it uses soy sauce that most contain wheat. However, homemade ponzu can be made gluten-free by using gluten-free soy sauce specifically.

What is ponzu sauce made of?

Ponzu is a general term for a condiment made by combining the juice of citrus fruits (mainly lemons, limes, kabosu, sudachi, and yuzu) with vinegar. However, what is commonly referred to as "ponzu" is a condiment made by adding soy sauce to it.

Is ponzu sauce vegetarian?

Yes, homemade ponzu sauce can be 100% vegetarian friendly.

Eel sauce vs ponzu: what are the differences?

Eel sauce and ponzu sauce are completely different sauces that cannot be replaced each other. Eel sauce is very sweet, rich and sticky, and is specifically used for grilled eel . Ponzu sauce, on the other hand, is thin, sour, and is used for a variety of purposes. If you want to know how to make eel sauce, please click here for the recipe.

Is ponzu sauce spicy?

Not at all. Traditional ponzu sauce is supposed to be sour and refreshing with citrus flavour.

Ponzu vs tamari (shoyu): what are the differences?

Ponzu and tamari soy sauce are completely different condiments. Tamari is a type of soy sauce (shoyu in Japanese), while ponzu is a condiment made by adding citrus, vinegar, and other elements to soy sauce.

Is ponzu sweet or salty?

I would say neither, as it's predominantly sour. However, it contains high percentage of soy sauce so it's somewhat salty, and it also contains mirin too so you can feel tiny bit of sweetness too.

Is ponzu like teriyaki?

Not at all. Teriyaki is supposed to be quite sweet and savoury, but ponzu sauce is a sour condiment.

Where can I buy ponzu sauce?

You can check out your local supermarkets or Asian supermarkets, or you can definitely buy it online. However, if you have access to the ingredients, I highly recommend making it by yourself!

Ponzu Sauce 101: What is Ponzu? (Ingredients, How to make and Recipe Ideas)

Name: Easy Homemade Ponzu Sauce
Prep time: 24 h 3 min
Cook time: 2 min
Total time: 24 h 5 min
Cuisine: Japanese
Ingredients: 30ml (2 tbsp) mirin (or 2 tbsp warm water mixed with 1 tsp sugar); 100ml citrus juice of your choice; 25ml rice vinegar; 125ml soy sauce; 10g katsuobushi (bonito flakes); 15g kombu (dried kelp)

Description

How to make homemade ponzu sauce from scratch with lemon, yuzu, lime, kabosu or sudachi. This versatile condiment can be used for almost anything from dipping and marinating to cooking hot pots and stir fries.

Ingredients

30ml (2 tbsp) mirin (or 2 tbsp warm water mixed with 1 tsp sugar)
100ml citrus juice of your choice
25ml rice vinegar
125ml soy sauce
10g katsuobushi (bonito flakes)
15g kombu (dried kelp)

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Instructions

Heat the mirin in a sauce pan and allow to bubble for 1-2 minutes.
Pour the mirin into a container along with the citrus juice, rice vinegar and soy sauce. Mix well.
Add the katsuobushi and kombu to the container and seal.
Rest in the fridge for at least 24 hours. (Preferably 2-3 days)
Strain the ponzu and transfer to a sterilised container.
Store in the fridge for up to 6 months.
Enjoy!

Notes

For larger batches, store the ponzu in smaller containers and use one at a time to extend the shelf life.

Store in the fridge and use within 6 months. Check for any change in smell, colour and taste and discard if you're unsure.

Prep Time: 3 minutes
Soaking Time: 24 hours
Cook Time: 2 minutes
Category: Sauces
Method: Soaking
Cuisine: Japanese

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