This homemade version of Trader Joe’s Ponzu Sauce is versatile and flavorful. Light, citrusy, savory, and perfect on everything from crispy potstickers, tempura, to salmon rice bowls. Make an easy spot-on version at home using some Asian pantry staples.
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This homemade ponzu sauce is inspired by Trader Joes ponzu sauce, with that same tangy citrus twist, light sweetness, and deep umami. When I saw it at the store, I knew this sauce was for me and for my meals…on a frequent basis haha!
That’s why I like homemade, it allows me to enjoy this tasty Asian condiment recipe without the extra preservatives.
What Is Ponzu Sauce?
Ponzu is a traditional Japanese condiment made with citrus juice, soy sauce, and dashi (a savory broth made from bonito flakes and seaweed). It’s light, bright, and loaded with umami.
You can use it for dipping, dressing, marinating, or drizzling over cooked salmon poke bowls and noodles. Trader Joe’s version adds sweetness and lime-y brightness—which we’re recreating here.
Ingredients
- 1/4 cup soy sauce – Regular soy sauce (not low sodium)
- 1 tbsp rice vinegar – This makes it tangy with touch of sweet.
- 3 tsp sugar
- 1 tbsp hot water
- 1/2 tbsp yuzu juice (or substitute with lemon)
- squeeze of fresh lime juice
- Pinch of salt
- 1 1/2 cup water – Necessary to make bonito broth (instructions below)
- 1/2 cup bonito flakes
- 1/2 cup dried seaweed – You can use seaweed nori wrapper, dried seaweed (kelp/kombu), or seaweed snacks if you simply don’t have any dried seaweed on hand.
Equipment
- Measuring spoons and cups
- Small saucepan
- Fine mesh strainer or cheesecloth
- Mixing bowl
- Whisk or spoon
- Glass jar or bottle with lid (for storing sauce)
- Citrus juicer (optional, for yuzu and lime)
Instructions
Make Bonito Broth
This broth is key to unlocking real Japanese-style umami flavor. Here’s how to make it:
- Heat water to very hot, but not boiling.
- Add the seaweed and soak for 20 minutes.
- Add bonito flakes and warm the water again for 15 minutes. Do not boil.
- Remove from heat and let steep for 5 minutes.
- Strain with a fine mesh sieve or cheesecloth. Let it cool before using.
Make the Ponzu Sauce
- Take the sugar and add 1 tbsp of hot water to it to make it dissolve.
- Then, in a bowl or jar, whisk together the soy sauce, rice vinegar, sugar, yuzu juice, lime juice, and salt.
- Add in 1/4 cup of your cooled bonito broth and mix well.
- Taste and adjust if needed:
- Add more yuzu or lime for tang
- A bit more sugar for sweetness
- A splash more soy sauce or bonito broth for saltiness
- Transfer to a glass jar and refrigerate for at least 30 minutes to let the flavors meld and then serve.
How to Use Your Trader Joes ponzu sauce
- Dip for dumplings, sushi, or spring rolls. I love this dip with Crispy Bottom Potstickers or Crispy Rice Paper Omelette
- Salad dressing base
- Sauce for salmon rice bowls and panko fried shrimp
- Marinade for tofu skewers, grilled squid, or grilled meats
- Light drizzle over steamed veggies
Flavor Variations
Vegan Ponzu
Swap bonito broth with kombu dashi or mushroom broth for a plant-based version.
Spicy Ponzu
Add chili flakes, a spoon of sambal oelek, or a touch of chili oil for a kick.
Citrusy Ponzu
Enhance the brightness by adding a splash of orange or grapefruit juice.
Garlicky Ponzu
Add finely grated raw garlic or a tiny spoon of roasted garlic paste for bold flavor.
Common Questions
Can I make this without bonito flakes?
Yes! Use kombu or a mushroom broth for a vegan version.
What if I can’t find yuzu juice?
Substitute with a blend of 1 tbsp lime juice + 1 tsp lemon juice + a splash of orange juice. Even just lemon juice works with this TJ’s ponzu recipe.
How long does it last?
Store in the fridge for up to ten days. Keep in a glass, airtight container.
Can I cook with this sauce?
Yes— but don’t cook it…use it as a finishing sauce in stir-fries or as a marinade. Add at the end of cooking to keep the citrus fresh.
This Trader Joe’s Ponzu Sauce copycat recipe is easy, flavorful, and endlessly versatile. Keep a batch in your fridge and you’ll always have the perfect finishing touch for your favorite meals. It’s the kind of sauce you’ll find yourself putting on everything.
Trader Joes Ponzu Sauce Copycat Recipe
Equipment
- Measuring spoons and cups
- Small saucepan
- Fine mesh strainer or cheesecloth
- Whisk or spoon
- Glass jar or bottle with lid (for storing sauce)
- Citrus juicer (optional, for yuzu and lime)
Ingredients
- ¼ cup soy sauce Regular soy sauce not low sodium
- 1 tbsp rice vinegar
- 3 tsp sugar
- 1 tbsp hot water
- ½ tbsp yuzu juice or substitute with lemon
- squeeze of fresh lime juice
- Pinch of salt
- 1 ½ cup water Necessary to make bonito broth instructions below
- ½ cup bonito flakes
- ½ cup dried seaweed
Instructions
Make Bonito Broth
- Heat water to very hot, but not boiling. Add the seaweed and soak for 20 minutes.½ cup dried seaweed, 1 ½ cup water
- Add bonito flakes and warm the water again for 15 minutes. Do not boil.½ cup bonito flakes
- Remove from heat and let steep for 5 minutes.
- Strain with a fine mesh sieve or cheesecloth. Let it cool before using.
Make the Ponzu Sauce
- Take the sugar and add 1 tbsp of hot water to it to make it dissolve.3 tsp sugar, 1 tbsp hot water
- Then, in a bowl or jar, whisk together the soy sauce, rice vinegar, sugar, yuzu juice, lime juice, and salt.¼ cup soy sauce, 1 tbsp rice vinegar, ½ tbsp yuzu juice, squeeze of fresh lime juice, Pinch of salt
- Add in 1/4 cup of your cooled bonito broth and mix well.
- Taste and adjust if needed: Add more yuzu or lime for tang, A bit more sugar for sweetness, A splash more soy sauce or bonito broth for saltiness
- Transfer to a glass jar and refrigerate for at least 30-45 minutes to let the flavors meld and then serve.
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