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You can substitute lime juice for the traditional yuzu juice in this Japanese ponzu sauce used as a condiment. Serve with Chicken Yakitori.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 3 Tablespoons mirin (sweet rice wine)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 2 Tablespoons bonito flakes
  • 1/4 cup fresh yuzu or lime juice, or more to taste


Combine the mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring to a boil over medium heat. Remove from the heat and let cool.

Pour the sauce through a strainer into a bowl; discard the bonito flakes. Add the lime juice. Serve, or store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days. Add more lime juice if needed before serving.

This sauce complements traditional Japanese grilled fish or shrimp dishes. Try it with Chicken Yakitori.

Yield: 1/4 cup

Chicken Yakitori Recipe

Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.

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