Country-Style Ponzu

Ponzu Sauce
Veer/kia cheng boon


  • 1/2 Cup  soy sauce
  • 1/2 Cup  daidai (bitter orange) juice, yuzu juice, or a mixture of equal parts lemon and tangerine juice
  •   Chopped chives (optional)

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by Nancy Singleton Hachisu

Ponzu is one sauce I see completely bastardized all over the Internet and in Japanese cookbooks. Traditionally, it was made from the juice of daidai (a bitter orange similar to Seville orange), not yuzu or vinegar (as many recipes say). Ponzu also usually has some dashi splashed in, but farmers are most likely skip that unless they happen to have some handy. Farmers also like a strong salty flavor, since they work hard in the fields before sitting down to dinner.

See all sauce recipes.

Click here to see the Gyu Tataki Recipe.


Mix the soy sauce and daidai in a small bowl. Sprinkle in some chopped chives, if you like. Use within a day or so, but store in the refrigerator.


*Note: The ratio of soy sauce to citrus juice should be 1:1.


Calories per serving:

12 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 1g 2%
  • Carbs 16g 5%
  • Saturated 0g 1%
  • Fiber 4g 16%
  • Sugars 3g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 12g 23%
  • Sodium 7,006mg 292%
  • Calcium 70mg 7%
  • Magnesium 103mg 26%
  • Potassium 701mg 20%
  • Iron 2mg 14%
  • Zinc 1mg 8%
  • Phosphorus 229mg 33%
  • Vitamin A 1µg 0%
  • Vitamin C 56mg 94%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 30µg 7%
  • Vitamin E 0mg 1%
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