Ponzu sauce is a classic Japanese condiment. Used as a dip in Japanese cooking, this citrus-based sauce can be used alongside vegetables or as a flavoring for stir-fry or noodle dishes.

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By Del Sroufe,


  • Zest and juice of 2 lemons
  • Zest and juice of 2 limes
  • ¼ cup brown rice vinegar
  • ¾ cup low-sodium soy sauce
  • ¼ cup sake
  • ¼ cup date molasses or brown rice syrup


  • Combine all ingredients in a bowl and whisk until smooth.
  • Store refrigerated in an airtight container for up to 1 week.

Comments (4)

(5 from 2 votes)

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I make this all the time, at least quadrupling the recipe. I marinate mushrooms (reconstituted dried shitakes) or pressed tofu in it, so good! Then I use the mushrooms/tofu in rice paper wraps - I've made this for friends and they rave, and have asked for a jar of the marinated mushrooms! :) Thank you for this recipe!! (And I keep this in my fridge for months and it's fine! I also substitute white wine for sake a lot.)


Can you use agave syrup instead of brown rice one?


Can't use alcohol. Any substitutions?

Carolyn Blakeney

I haven't tried it yet but just saw a suggestion to use 1 tablespoon rice wine vinegar plus 3 tablespoons water for ¼ cup sake. I don't have sake on hand so will try the substitution. There also are non-alcoholic sakes on the market (as in 0%).

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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