Ponzu Sauce
Servings
4Serving size
2 tablespoonsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 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 |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.