• ½ cup soy sauce
  • ½ cup citrus juice  (the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice)
  • lemon zest from one lemon
  • 2 Tbsp mirin (2 Tbsp sake or water + 2 tsp sugar)
  • ½ cup katsuobushi (dried bonito flakes)
  • 1 piece kombu (dried kelp) (2" x 3" strip; 6 g)



  • Combine all the ingredients in a sterilized mason jar and mix well.
  • Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.
  • After steeping, drain over a sieve to get rid of katsuobushi and kombu.
To Store
  • You can keep homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute mirin with water and sugar, please use it within a week. When you use ponzu, make sure not to cross-contaminate. The sauce can last for 6-12 months if you sanitize and keep everything clean during making the ponzu