The Best Vegan Ponzu Sauce (Japanese Citrus Sauce)
PLANT-BASED | GLUTEN FREE | DAIRY FREE | OIL FREE | QUICK & EASY
Looking for a zingy, flavor-popping sauce to brighten up your meals? We have you covered with a quick and easy Vegan Ponzu Sauce recipe. It takes 10 minutes to make and it will last in your fridge for a month.
What is Ponzu Sauce?
Ponzu sauce is a traditional, Japanese dipping sauce made from tamari or shoyu (Japanese soy sauce), kombu (edible seaweed), mirin (Japanese rice wine), bonita flakes (katsuobushi), and citrus juice. Our plant-based version of this sauce is made using shiitake mushrooms instead of the traditional bonito flakes. The result of this combination is balanced umami-packed, savory sauce with a powerful, citrus punch.
Typically used as a condiment for sashimi, tempura, noodles or gyoza. However, ponzu sauce also makes a lovely fish or tofu marinade, salad dressing or soup broth ingredient.
Servings: 1 cup
- Prep Time: 10 mins
Ingredients
- 2 tablespoons Mirin
- 1 strip Kombu
- ½ cup Dried Shiitake Mushrooms (or the traditional ingredient: same amount of Bonito Flakes)
- 2 tablespoons Brown Rice Vinegar
- ½ cup Tamari or Shoyu Sauce
- ½ cup Citrus Juice (any combination of lemon, lime, orange, or grapefruit juice - see suggestions below)
Lemon Lime Citrus Combo
- ¼ cup Lemon Juice
- ¼ cup Lime Juice
Tart Orange Citrus Combo
- ¼ cup Lemon Juice
- ¼ cup Orange Juice
Instructions
- Add all ingredients to a clean jar with a lid. Shake jar to mix ingredients.
- Put jar in the refrigerator overnight to steep.
- Remove jar and strain out solids, returning the liquid ponzu sauce to the same jar.
- Your ponzu sauce is ready to use immediately. Store the sauce in the refrigerator for up to a month.