What is Ponsu Sauce? How to make simple Ponsu Sauce at home

The Land of the Rising Sun is famous for its rich and diverse cuisine, which not only has delicious dishes but also has many unique and unique sauces.

Besides dipping sauces such as Dashi, mirin, miso, wasabi, etc., there is also a special dipping sauce called Ponsu Sauce. Let’s take a moment to learn more about this sauce!

What is Ponsu Sauce? What is the origin and taste?

Ponsu Sauce is a sauce of Japanese origin, usually made with lemon or orange, mandarin, soy sauce, mirin or dashi.

This sauce has a slightly sour taste, quite dilute and has an attractive dark brown color . Ponsu Sauce can be used as a sauce, dipping sauce for sushi, sashimi or to spread on takoyaki.

Ponsu Sauce is made by boiling a mixture of mirin, rice vinegar, soy sauce, seaweed (kombu) and dried shredded tuna . The mixture is then cooled and filtered through a sieve to remove the dried tuna flakes.

Finally, fruit juices (such as oranges, lemons) are added to the filtered sauce. So you have the Ponsu Sauce sauce to use right away.

How to make simple Ponsu Sauce at home

Ingredients for Ponsu Sauce

• 5 lemons
• 2 pieces of kombu kelp
• 400ml soy sauce
• 50ml orange juice
• 200ml of mirin
• 200ml sake
• 200ml rice vinegar
• 50ml YUZU juice
• 12g Dried Shredded Tuna

Note: With some ingredients such as mirin, dried bonito flakes, kombu kelp, YUZU juice, sake, you can find it in Japanese supermarkets or buy it on websites like Shopee , etc.

How to make Ponsu Sauce

Step 1: Prepare ingredients

Peel the lemon, then squeeze out the juice, filter it through a sieve to remove the lemon seeds.

Step 2: Boil the sauce

You put the pot on the stove, then bring the rice vinegar, mirin, and sake to a boil.

Then add soy sauce and kombu kelp, continue to boil until the water boils again, then turn off the heat and drain the water into another large pot .

At this time, you continue to add to the pot of dried shredded tuna, orange juice, lemon juice, and YUZU juice, cover the pot with cling film, and place the pot in the refrigerator for 1 week.

Step 3: Strain the sauce

You put 1 napkin into the sieve then pour the sauce into the filter to remove the kombu kelp and dried bonito flakes. In the end you will get the Ponsu Sauce sauce.

Finished product

Ponsu Sauce after completion has a dark brown color, a light aroma and a characteristic sour, spicy, salty taste, in general, very delicious and attractive.

If this sauce is not used up, you can put it in a glass bottle / jar with a tight lid and keep it in the refrigerator for 2-3 weeks.

This is a delicious sauce used in many dishes such as: Shabu shabu, noodle dishes (ramen, udon, soba, …) or hot pot dishes or served with raw dishes such as: Sushi or sashimi. In addition, you can also use this sauce to dip tofu, grilled fish or use as a salad dressing to increase the deliciousness of the dish.

Hopefully with the sharing from the last article you will understand more about Ponsu Sauce and the simple recipe to make Ponsu Sauce at home to enjoy whenever you want.

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