When translated literally, ponzu means vinegar punch. This sour sauce made by mixing citrus juice with rice vinegar and dashi stock--and most often but not always soy sauce--is called ponzu shoyu or ponzu sauce. It has a brown color and thin consistency.
The commercial form is widely available in Japanese grocery stores, but if you want to make your own, it is incredibly easy to do. The citrus-based sauce is most often used with grilled meat or fish, but it is also a common dip for sashimi or hot pot-style dishes like shabu shabu. It can also be served as a dipping sauce for dumplings and cold noodles.
This recipe calls for dashi stock, which is a broth used in many Japanese recipes including miso soup, noodle dishes and sauces such as this one. You can use store bought or make your own.
- 1/3 cup soy sauce
- 1/4 cup freshly squeezed lemon juice or other citrus juice
- 1 tbsp. rice vinegar
- 1/3 cup or more dashi stock
Mix soy sauce, lemon juice and vinegar in a bowl. Add dashi, adjusting the amount of dashi to your preference.