Forktionary

Japanese Ponzu Sauce Vegetarian Variation Recipe

Experience the vibrant, zesty flavors of Japan with this easy-to-make vegetarian ponzu sauce! Unlike traditional ponzu made with bonito flakes, this recipe uses savory kombu kelp for a deliciously umami-rich sauce that's sharper and more defined. Perfect for dipping your favorite nabemono (Japanese hot pot), drizzling over steamed vegetables, tofu, or fish, or even as a unique salad dressing. This recipe uses Meyer lemons for an extra bright citrus note, but feel free to experiment with other citrus fruits like yuzu, limes, or regular lemons. Plus, learn a clever tip: use the leftover kombu to enhance your miso paste! Get ready to elevate your Japanese cooking!

Prep Time 10 mins
Cook Time 10 mins
Calories 23.1 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Japanese Ponzu Sauce Vegetarian Variation 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Ponzu Sauce Vegetarian Variation

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Japanese Ponzu Sauce Vegetarian Variation? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Japanese Ponzu Sauce Vegetarian Variation

  1. Place 10 x 15cm kombu kelp (cut into 3 pieces) in a small saucepan. Add 1/2 cup sake.
  2. Heat over medium heat until the sake comes to a boil. Reduce heat and simmer gently for 2-3 minutes, or until the alcohol aroma dissipates. Do not overcook.
  3. Remove from heat and let cool slightly. Stir in 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons sugar, and the juice of 2 Meyer lemons (or other citrus fruits).
  4. Pour the mixture into a clean glass container. Refrigerate for at least 2 days to allow the flavors to meld.
  5. After 2 days, remove the kombu kelp from the sauce. (Save the kombu to add to your miso paste for extra umami!)
  6. Store the ponzu sauce in the refrigerator. It will keep for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

4g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Cuisine Preparation For Large Groups Sauces Condiments Etc Asian Japanese Easy Vegetarian Dietary Savory Sauces Number Of Servings 3 Steps Or Less