Ponzu sauce

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A classic Japanese sauce that is exquisite with oysters, delicate shellfish and fish. It will last a long time, and gain complexity over the months.


  • 2 tbsp mirin
  • 300 ml (10 fl oz) light soy sauce
  • 4 tbsp white rice vinegar
  • 125 ml (4 fl oz) lemon juice
  • 1 tbsp flaked bonito
  • 1 piece konbu seaweed


Heat mirin in a small pan over gentle heat until bubbling. Combine mirin with soy, vinegar, lemon juice, bonito flakes and konbu and set aside in a cool place for 24 hours. Strain sauce and store in a sterilised jar or bottle.