Ponzu Sauce
Kaizen Wellness Recipe
Ponzu Sauce
A bright, citrusy Japanese-style sauce with soy, rice vinegar, mirin, kombu, and bonito flakes. Use it as a light dipping sauce, drizzle, or finishing sauce for fresh, simple meals.
Recipe At A Glance
Best For
Fish, chicken, tofu, salads, dipping
Storage
1 week refrigerated
Serving
Macros per 30g
Ponzu Sauce
A light, citrus-forward sauce infused with kombu and bonito flakes for a clean, restaurant-style finish.
Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup citrus juice, yuzu preferred, or lemon and lime
- 2 tbsp rice vinegar
- ¼ cup water
- 1 tbsp mirin
- 1 small piece dried kelp, kombu, approximately 2g
- 1 tbsp bonito flakes, katsuobushi
- Zero-kcal sweetener, optional, to balance acidity
Method
- Combine all liquid ingredients.
- Add the kombu and bonito flakes.
- Refrigerate for 12 to 24 hours to infuse.
- Strain completely for a clear, smooth, restaurant-style ponzu.
Macros Per 30g
13
Calories
Calories
55
Kilojoules
Kilojoules
0.6g
Protein
Protein
2.3g
Carbs
Carbs
0g
Fat
Fat
Coach’s Notes
- Keep refrigerated in an airtight container for 1 week.
- Use yuzu if available, or a mix of lemon and lime for a bright substitute.
- Add a small amount of zero-kcal sweetener if the sauce tastes too sharp.
- Use as a dipping sauce, salad dressing base, bowl drizzle, or finishing sauce for lean protein and vegetables.
Recipe Complete
Infuse, strain, and use this bright ponzu sauce to add clean citrus flavour to simple, structured meals.
