I love ponzu sauce! For dipping tempura veggies and sushi. Covering steamed veggies in, adding to other sauce. It is so versatile. Did you know though, that lots of ponzu sauce is not vegan? Many ponzu sauces have bonito, or fish, flakes. So, I made you guys some vegan ponzu sauce using dried shiitakes and nori! It is seriously so freaking good and will keep in your fridge for weeks. Citrus, mirin and rice wine vinegar make this traditional inspired sauce unique and oh so tasty!
What You Need To Make This Vegan Ponzu Sauce:
- Rice Wine Vinegar: I like to use plain, but you can use seasoned too.
- Mirin: Mirin is a sweet rice wine, similar to sake, but with less alcohol content. You should be able to find it at any Asian market. There is also a version with no alcohol.
- Nori: You need one large sheet that you break into pieces.
- Dried Shiitakes: You should be able to find these at any Asian market as well.
- Citrus Juice: I like to use a combination of orange and lemon.
- Soy Sauce: You can use tamari if you want a gluten-free sauce.
I love to use this vegan ponzu sauce in these Vegan Sesame Ponzu Chili Oil Noodles! They are so yummy and this homemade ponzu sauce really makes this dish. This sauce is super easy to make and takes maybe 5 minutes if I’m being generous. You just simmer the rice wine vinegar and mirin. Add the shiitakes and nori. Pour in the citrus juice and soy sauce. Let cool. Cover, put in the fridge and let cool completely. I like to keep in the fridge overnight. Then strain it to get the shiitakes and nori out. Then use whenever you want!
Why Should You Make This Plant-Based Ponzu?
- It is incredibly easy!
- This sauce is so delicious, you’ll find yourself keeping your fridge stocked with it.
- You can use it for so many recipes.
- A very good excuse to make tempura vegetables.
- A very good excuse to make chili oil noodles!
Vegan Ponzu Sauce
- In a small saucepan, heat the rice wine vinegar and mirin on medium. Bring to a simmer, then turn off the heat.
- Tear the nori sheet into small pieces and then add them to the saucepan as well as the shiitakes.
- Pour in the citrus juice and soy sauce. Stir to combine everything.
- Let cool completely, then pour into a container with a lid. Cover and put in the fridge.
- Let chill for at least 4 hours, but I like to leave it overnight.
- When ready, strain the ponzu sauce into a bowl and discard the nori and shiitakes.
- Return the sauce to a container with a lid and keep in the fridge until ready to use.
- Keeps for a few weeks in the fridge. Use for dipping veggies, sushi or anything you want. Add to sauce or steamed veggies.