Bright, tangy, and deeply savory, Chef Andrew Cohen’s version of ponzu captures the essence of Japanese simplicity—where citrus, soy, and umami come together in perfect harmony. Freshly squeezed lemon and orange juices balance the saltiness of soy sauce, while a touch of sweetness rounds out the sharp edges. The result is a versatile, refreshing sauce that enhances rather than overwhelms whatever it touches.
Traditionally served as a dipping sauce for sashimi, grilled meats, or dumplings, this ponzu also shines as a light salad dressing or finishing drizzle over vegetables, noodles, or seared fish. Once you’ve tasted it fresh, you may never go back to bottled versions again.
INGREDIENTS:
2 cups tangerine or orange juice
Juice of 3 limes
2 cups + 2 tablespoon soy sauce
2/3 cup + 4 tablespoon rice vinegar
3 tablespoons mirin (Japanese cooking wine)
Handful of hana-katsuo (bonito fish flakes)
3 inch strip of konbu (kelp)
METHOD:
Mix together all ingredients and let stand 24 hours. Strain through fine mesh sieve lined with cheesecloth or paper towel. Keeps 6 months in the refrigerator. Use as dipping sauce or marinade.
SUGGESTED USES:
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Drizzle over grilled salmon, tuna, or shrimp
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Toss with chilled soba or rice noodles
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Use as a dipping sauce for potstickers, tempura, or sushi
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Stir into dressings or marinades for chicken or tofu
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Splash over steamed vegetables or fresh greens for brightness
