Rice Vinegar and Yuzu Dressing

This image courtesy of Joseph DeLeo

Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best be described as a mixture of lemon, lime, and grapefruit. When yuzu is unavailable, it may be best to replace it in this recipe with additional good-quality komezu. Ponzu makes a delicious dressing or sauce for grilled, pan-fried, or deep-fried fish, meat, or vegetables.



Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low carb, low cholesterol, low saturated fat, low-fat, peanut free, tree nut free

Five Ingredients or LessYes

Taste and Texturelight, salty, savory, sharp, tangy, umami

Type of Dishdressing


  • 3 tablespoons komezu (rice vinegar)
  • 2½ tablespoons mirin (sweet cooking wine)
  • 2 tablespoons yuzu  juice
  • 5 tablespoons shoyu (soy sauce)
  • 6 tablespoons dashi (fish stock)


  1. In a small saucepan, combine all the ingredients, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store it in the refrigerator in a covered container for up to a week.


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