Recipe courtesy of Mary Sue Milliken and Susan Feniger

Ponzu Sauce for Dipping

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  • Level: Easy
  • Total: 1 day
  • Prep: 1 day
  • Yield: 2 1/2 cups
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Juice of 4 lemons

1/3 cup plus 2 tablespoons rice vinegar

1 cup dark soy sauce

2 tablespoons tamari sauce

3 tablespoons mirin

1/3-ounce dried bonito flakes

2-inch square giant kelp (konbu)


  1. Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.