Vegetarian Ponzu Sauce

Total time24 hr 15 min

Prep time10 min

Cook time5 min

Bright citrus takes center stage here, with fresh lemon and lime juice balancing the deep, savory pull of soy sauce and the gentle sweetness of mirin. A splash of rice vinegar sharpens the whole mixture, while a piece of kombu lends a subtle oceanic depth as everything mingles in the fridge. Letting the sauce rest for a full day is the real secret — it gives the citrus and soy time to soften and blend into something rounder and more complex than either could manage alone. Once strained, you're left with a glossy, pourable sauce perfect for drizzling over grilled vegetables, tofu, or noodles. This version comes together with everyday pantry staples, making it a reliable pick for a vegetarian kitchen. Keep a jar in the fridge and you'll always have a quick way to brighten up a simple weeknight plate.

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Ingredients

8 servings

½ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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¼ cup fresh lemon juice (from about 2 lemons)
¼ cup fresh lime juice (from about 3 limes)
3 tbsp mirin
2 tbsp rice vinegar
½ cup dashi (kombu dashi or bonito dashi)
1 tbsp dried bonito flakes (katsuobushi) (optional)
1 (2-inch) piece kombu (optional)

Instructions

1
Combine the mirin in a small saucepan over medium heat and bring to a gentle simmer, cooking for 1–2 minutes until the alcohol smell dissipates and the liquid is slightly reduced. Remove from the heat and let cool for 5 minutes.
2
Add the soy sauce, lemon juice, lime juice, rice vinegar, and dashi to the saucepan with the cooled mirin. Add the bonito flakes and kombu, if using. Stir to combine.

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