Ponzu Sauce



Serving size

2 tablespoons
15 minutes
60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Ponzu Sauce


1/2 lemon yields Lemon juice
1/2 lime yields Lime juice, raw
1 tablespoon Rice Vinegar
4 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1/2 Tbsp. Sake (or mirin or sweet white wine)
1 sheet Nori (dried seaweed: konbu or nori)
1/16 Tbsp. Cayenne pepper


Place the lemon juice, lime juice, vinegar, soy sauce, sake, seaweed, and cayenne pepper in a small bowl.

Let marinate at least an hour but it is better overnight.

Strain the sauce and serve with tuna or chicken or over rice.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

This classic citrus-based Japanese sauce is quick and simple to put together and full of great umami, sweet, tart, and salty flavors.

The classic calls for mirin, a rice wine similar to sake but with a higher sugar content and lower percentage of alcohol. For die-hard fans who make Japanese recipes often, this might be something you have on hand already, but sake (with just a pinch of sugar or honey added) will work. Sherry will work in a pinch, but it might be sweeter than the sake so don’t add any sugar.

Ponzu keeps well and having it on hand is a great idea to serve with almost anything. We were inspired to publish this recipe by a fantastic quinoa bowl with seared tuna and ponzu. You can get creative with tofu, shrimp, chicken, etc. Pair with quinoa or brown rice, or even sprinkle on your tacos.

"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'"

James Beard