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Ponzu sauce in a small glass bowl surrounded by citrus fruits

Easy Homemade Ponzu Sauce

  • Author: Yuto Omura
  • Total Time: 24 hours 5 minutes
  • Yield: 275ml


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.



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


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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