Japanese Ponzu Sauce Vegetarian Variation
Elevate your culinary creations with this Vegetarian Japanese Ponzu Sauce, a zesty and umami-packed condiment that’s as versatile as it is flavorful. This recipe swaps out traditional fish-based ingredients for kombu (dried kelp) and dried shiitake mushrooms, making it completely plant-based while retaining the bold, savory essence of classic ponzu. A harmonious blend of soy sauce, fresh citrus juices, rice vinegar, and a hint of mirin creates the perfect balance of salty, tangy, and slightly sweet notes. The inclusion of kombu and shiitake adds a layer of rich, earthy umami depth. Steeped to perfection and easy to prepare in just 15 minutes (plus resting time), this vegan ponzu sauce is ideal as a dipping sauce for dumplings, a marinade for tofu, or a light drizzle over salads and roasted vegetables. Store it in the fridge and savor its bright, complex flavors all week long!
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Ingredients
- 120 ml Soy sauce (preferably low-sodium)
- 60 ml Fresh lemon juice
- 30 ml Fresh lime juice
- 30 ml Rice vinegar
- 15 ml Mirin (sweet Japanese cooking wine)
- 5 grams Kombu (dried kelp)
- 1 large piece Dried shiitake mushroom
- 5 grams Granulated sugar (optional, for a touch of sweetness)
Directions
Step 1
In a medium mixing bowl, combine the soy sauce, lemon juice, lime juice, rice vinegar, and mirin.
Step 2
Wipe the kombu gently with a damp cloth to remove any surface impurities. Do not rinse it under water as it will lose its umami flavor.
Step 3
Add the kombu and the dried shiitake mushroom to the liquid mixture. Stir gently to submerge them completely.
Step 4
If you’d like a slightly sweeter ponzu sauce, add the granulated sugar at this stage and stir until fully dissolved.
Step 5
Cover the bowl with plastic wrap or a lid and allow the mixture to steep at room temperature for at least 2 hours. For a deeper flavor, refrigerate and let it steep overnight.
Step 6
After steeping, remove the kombu and shiitake mushroom from the liquid and discard or save them for another use (such as making vegetable stock).
Step 7
Transfer the ponzu sauce to a clean jar or bottle. Store it in the refrigerator where it will keep for up to 1 week.
Step 8
Before serving, give the sauce a good shake or stir to ensure even flavor distribution. Use as a dip, marinade, or dressing as desired.
Nutrition Facts
| Serving size | (280.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 200.9 |
| Total Fat 0.4g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4018.4mg | 0% |
| Total Carbohydrate 38.3g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 14.2g | |
| Protein 10.1g | 0% |
| Vitamin D 154IU | 0% |
| Calcium 60.7mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 1204.8mg | 0% |
Source of Calories