Country-Style Ponzu Recipe


Cal/Serving: 12
Daily Value: 1%
Servings: 8

Fat-Free, Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A3IU0%
Vitamin C7mg12%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg2%
Vitamin B60mg2%
Folic Acid (B9)4µg1%
Vitamin E0mg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Nancy Singleton Hachisu

Ponzu Sauce
Veer/kia cheng boon

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.



  • 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)


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.

Recipe Details

Adapted from "Japanese Farm Food" by Nancy Singleton Hachisu (Andrews McMeel Publishing, 2012)

Servings: 8
Cuisine: Japanese
Special Designations: Vegetarian

Notes and Substitutions:

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

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jepotter's picture

I would like to sincerely thank Kia Cheng boon for her observation and comments on Ponzu sauce. I spent 14 years in the Far East during the Vietnam era and visited several countries. I learnd to love Ponzu, so much so I have been seen putting it on my steamed rice. Ever-so-much thanks for the receipe too, it's so hard to find the true taste of all Oriental dishes prepared in the U.S. Daidai is super hard to find and never thought I could even find a substitute, it's not the same but sure is close in taste. Brings back very pleasant memories. I enjoyed eating everything the local's would eat, in the restaurants, shopping bazaar's, even the noodle stands on the street. THANK YOU "KIA CHENG BOON!!!"

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