This extremely versatile Japanese citrus condiment is vibrant in flavor and delicious on so many dishes. This ponzu sauce uses lemon juice, lime juice, and grapefruit zest to achieve a bright citrus flavor -- it might just be your new favorite dipping sauce for dumplings or sushi!
In a 2-cup mason jar, add the soy sauce, mirin, lime juice, lemon juice, rice vinegar, and grapefruit zest.
½ cup light soy sauce, ½ cup mirin, ¼ cup fresh lime juice, ¼ cup fresh lemon juice, 2 tablespoons rice vinegar, 1 teaspoon grapefruit zest
Add the bonito flakes and kelp to the jar, close the lid, and shake the jar to mix well. Put the jar into your fridge to steep overnight (minimum) or preferably for 2-3 days.
¼ cup dried bonito flakes, 1 piece dried kelp
Strain the ponzu sauce through a fine-mesh sieve into a clean jar or bowl. You can use it right away or store it in your fridge for up to a month.
Notes
Yuzu juice is traditionally used to make ponzu sauce, but it can be hard to find outside of Japan and very expensive. We use a combination of lemon and lime juice with grapefruit zest to achieve the unique citrus flavor of yuzu. But if your budget allows for it, go ahead and use yuzu juice instead.