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This easy Ponzu Sauce Recipe combines pantry staples with fresh citrus for a bold, tangy flavor. It’s perfect for marinades, dipping sauces, and drizzling over veggies, noodles, and seafood.
Meggan’s notes
The best cooking happens in your own kitchen, and this Ponzu Sauce Recipe is a perfect example. As a classically-trained chef, I love to combine common pantry ingredients with a burst of fresh citrus for a sauce so good, you won’t believe you made it yourself.
The beauty of Ponzu is in its versatility. Use it as a marinade for proteins like chicken, beef, or fish to infuse them with a delightful depth of flavor (Seafood fans will love it drizzled over my Ahi Tuna)! You can also try it with cooked veggies – think Air Fryer Broccoli or Air Fryer Asparagus. It works wonders as a dipping sauce too, whether you’re serving it with crispy Potstickers, dumplings, or a fresh batch of Vietnamese Spring Rolls.
The least common ingredient here is mirin, a sweet Japanese cooking wine. These days, most groceries carry it, and you’ll even find it at national retailers. If you can’t find Mirin, or you just don’t want to buy it, substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
- Brown sugar: Start with 1 tablespoon and add more to the ponzu sauce to taste, if desired.
- Cayenne pepper: Add to taste or omit entirely.
Instructions
- In a small bowl, whisk together soy sauce, lemon juice, lime juice, mirin, brown sugar, and cayenne pepper. Use as a dipping sauce, a marinade, or both.
Recipe tips and variations
Frequently Asked Questions
Ponzu Sauce is a Japanese condiment made with a combination of soy sauce, citrus juice (like lemon, lime, or yuzu), rice vinegar, and Mirin (a sweet Japanese cooking wine).
No—while both are salty and umami-rich, Ponzu Sauce has a citrusy, tangy kick that soy sauce doesn’t. As a result, it’s lighter, brighter, and more versatile for dressings, marinades, and dipping.
Stored in an airtight container in the fridge, homemade Ponzu Sauce can store for up to 4 days. Shake well before each use, as ingredients may settle.
Yes! If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
Put your ponzu to work
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Ponzu Sauce Recipe
This easy Ponzu Sauce Recipe combines pantry staples with fresh citrus for a bold, tangy flavor. It’s perfect for marinades, dipping sauces, and drizzling over veggies, noodles, and seafood.
-
In a small bowl, whisk together soy sauce, lemon juice, lime juice, mirin, brown sugar, and cayenne pepper. Use as a dipping sauce, a marinade, or both.
- Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
- Brown sugar: Start with 1 tablespoon and add more to the ponzu sauce to taste, if desired.
- Cayenne pepper: Add to taste or omit entirely.
- Yield: This recipe makes about 1 cup Ponzu sauce, enough for 4 servings, ¼ cup (or 2 ounces) each.
Serving: 2 ozCalories: 41kcalCarbohydrates: 9gProtein: 2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1146mgPotassium: 71mgFiber: 0.2gSugar: 6gVitamin A: 31IUVitamin C: 8mgCalcium: 8mgIron: 1mg
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
