Ponzu Sauce with Daikon

A citrus-laced sauce perfect for seafood

For anyone who's purchased ponzu before, it's even better when you make it at home. David LeFevre of Fishing with Dynamite in L.A. shares this recipe for a ponzu laced with three types of citrus for a salty and acidic broth thickened with grated daikon radish. It's the perfect sauce to spoon onto raw oysters and clams.

This recipe uses some of our favorite Asian pantry ingredients: Kombu is a dried sea kelp that adds a rich umami flavor, bonito flakes add a smoky richness and—our favorite ingredient here—citrus-infused rice vinegar adds acidity to this sauce. If you can't find it, rice vinegar will suffice.

To learn more, read "For Shuck's Sake."

Recipe adapted from David LeFevre, Fishing with Dynamite, Los Angeles, CA

Ponzu Sauce With Daikon
4.6 from 44 ratings
Learn how to make ponzu with grated daikon, a soy-based sauce that's infused with bonito flakes, kombu and citrus, and perfect for seafood.
Prep Time
Cook Time
Total time: 10 minutes
  • 1½ cups citrus rice vinegar
  • 1 cup bonito flakes
  • ¾ cup, plus 2 tablespoons, soy sauce
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • 2 tablespoons orange juice
  • 1½ tablespoons lemon juice
  • ¾ tablespoon lime juice
  • One 9-by-6-inch piece kombu
  • One 8-ounce piece daikon, peeled and finely grated
  1. In a sealable container, combine all of the ingredients, except for the daikon. Cover and let marinade in the refrigerator for 2 days, then strain into a serving bowl. Stir in the grated daikon to form a slushy consistency, then serve.
Calories per Serving 48
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.4 mg
Total Carbohydrates 3.3 g
Dietary Fiber 0.6 g
Total Sugars 1.4 g
Sodium 184.1 mg
Protein 1.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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