Gluten Free Ponzu Sauce
Ponzu is one of those bright, citrusy condiments that makes everything it touches taste more alive — and this homemade version is genuinely better than anything you'll find in a bottle. The key swap here is tamari in place of regular soy sauce, which delivers that same deep, savory backbone without any wheat hiding in the formula. Fresh lemon and lime juice bring a double hit of citrus that's zippy and clean, while mirin, rice vinegar, and a touch of toasted sesame oil round everything out into something that tastes far more complex than the ingredient list suggests. If you have a piece of kombu on hand, letting it steep in the sauce for 30 minutes adds a subtle umami depth that takes the whole thing to another level. A quick strain at the end gives you a silky, restaurant-quality sauce ready to drizzle over grilled fish, dip dumplings into, or use as a dressing base. It makes 8 servings, so you'll have plenty to keep in the fridge all week — and trust us, you'll find reasons to use it on everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ¼ cup tamari
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1 piece (about 2 inches) kombu, wiped clean (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the tamari, lemon juice, lime juice, mirin, rice vinegar, sesame oil, and sugar in a small bowl. Whisk until the sugar is fully dissolved.
- 2
If using kombu, add it to the bowl and let the sauce rest at room temperature for at least 30 minutes, until the kombu has softened and the flavor has deepened. If not using kombu, the sauce is ready to use immediately, though a brief 10-minute rest still allows the flavors to meld.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!