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Sashimi Dipping Sauce Recipe

Make a sashimi dipping sauce recipe with the refreshing taste of lemons for a change.  Most people are only familiar with dipping their sashimi into wasabi and soy sauce - which is kind of boring!

A ponzu sauce is a Japanese citrus flavored soy sauce that has a depth of flavor that is missing in the usual dipping sauce.  A ponzu dipping sauce recipe is easy to make and you can make a large batch that will last you for a few months.

You can also learn about the many different types of soy sauce that can be used to enhance your ponzu dipping sauce.  And learn about what types of soy sauce may be toxic to your health. 

Sashimi Dipping Sauce Recipe - Low Carb Ponzu Recipe

Ingredients:

  • 1/2 Cup Freshly Squeezed Organic Lemon Juice
  • 1/2 Cup Traditional Soy Sauce or Traditional Low Sodium Soy Sauce
  • 2x3 inch Strip of Kombu (dried Kelp)
  • 1/2 Cup of Dried Bonito Flakes
  • 2 Tbsp. of Mirin

Instructions:

  1. Place all ingredients into a glass bowl.  Let sit for 24 hours on counter and then strain. 
  2. Stores in a glass jar in your refrigerator for months.
  3. Use as a dipping sauce or a refreshing marinade.

Just increase the amount of the ingredients for a larger sashimi dipping sauce recipe.

Just be sure to use the same amount of fresh citrus juice with your favorite type of soy sauce.  You can also use a combination of lemon, lime, or orange juice.

Sashimi Dipping Sauce Recipe - Ponzu with Dashi

Ingredients:

  • 2 Strips of Kombu (4x3 inch pieces)
  • 6.76 oz. Traditional Soy Sauce
  • 6.76 oz. Freshly Squeezed Lemon Juice
  • 6.76 oz. Dashi Stock
  • 6.76 oz. Rice Vinegar
  • 3.38 oz. Mirin

Instructions:

  1. Combine ingredients in a glass bowl and let sit for 24 hours in refrigerator.  Strain and store in fridge for up to 2 months.

How to Make Dashi Stock

Ingredients:

  • 1 litre of Room Temp Water
  • 20 grams of Dried Kelp or Kombu
  • 20 grams of Smoked Dried Bonito Flakes
  • 50 ml of Cold Water

Instructions:

  1. Soak kombu in room temp water for 2 to 3 hours.
  2. Bring soaked kombu to a boil and then remove kombu from hot water.
  3. Let kombu flavored water boil for another minute.  Then turn heat off and pour in cold water.
  4. Add bonito flakes and soak for 15 minutes - strain.
  5. Use as a flavoring agent for your dipping sauce.

Dashi stock is a key ingredient in many Japanese marinades.

Look for kombu and bonito flakes in the Japanese section of a grocery store.  Or find a Japanese grocery store - which would be the best option.

Different Types of Soy Sauce or Shoyu

There are many different types of soy sauce that you can use to make your ponzu dipping sauce taste unique.

Just be sure that you are using a traditionally made soy sauce or shoyu that was actually fermented and aged for 6 months or so.  It will make a huge difference in the taste of your ponzu sauce.  Not to mention how it will affect your health.

Non-traditional soy sauce is made with chemicals and only takes 2 to 3 days to produce - Beware!

Also, most brands will be made from wheat and soy.  Tamari is the only one I know of that is gluten free.  And Nama Shoyu is the only "raw" or unpasteurized soy sauce that I know of - if your looking for more enzymes. 

Unfortunately, soy sauce is almost always pasteurized after the fermentation process.

Go to How to Make Poke

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