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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Recipe Information
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)
Instructions
In a medium mixing bowl, combine the soy sauce, lemon juice, lime juice, rice vinegar, and mirin.
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.
Add the kombu and the dried shiitake mushroom to the liquid mixture. Stir gently to submerge them completely.
If you’d like a slightly sweeter ponzu sauce, add the granulated sugar at this stage and stir until fully dissolved.
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.
After steeping, remove the kombu and shiitake mushroom from the liquid and discard or save them for another use (such as making vegetable stock).
Transfer the ponzu sauce to a clean jar or bottle. Store it in the refrigerator where it will keep for up to 1 week.
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
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 14.2 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
