Ponzu Sauce, Authentic

Total Time
Prep 5 mins
Cook 15 mins

The magic of Ponzu is possible in your own kitchen - Fresh is the secret; don't settle for the bottled stuff. Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It's also used as a dipping sauce for appetizers and such - Your imagination is your limit.


  1. Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
  2. Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
  3. Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
  4. Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
  5. Allow to cook for another minute or two, add sesame oil, stir.
  6. It's done! There, that was easy, wasn't it? Now taste it.
  7. It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff.
Most Helpful

Wow! This sauce is amazing! A small bottle of Ponzu sauce costs about $7 here - more than double the US price! So this is a wonderful find... Made it mostly as written with the exception of the sake (too expensive here) - substituted mirin and reduced the sugar. In the future, I will probably leave out the cornstarch so that it turns out a little runnier.

Jostlori November 11, 2013

Delicious! This was my first Ponzu sauce ever, and I enjoyed it very much! We had it with cold Vietnamese spring rolls made with rice paper and a salad and shrimp filling, and this sauce was a hit with it. Will make it again! Thanks for sharing.<br/>Made for Ramadan Tag / N*A*M*E Forum

Mia in Germany July 26, 2013