Ginger Lemongrass Ponzu Sauce


  • 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
  • 1/2 Cup Tamari or Amino Acids or soy sauce
  • ½ cup dried bonito flakes
  • 1/4 Cup mirin or sake
  • 1 3-inch piece kelp (konbu)
  • 4 tablespoons thinly sliced scallions
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon rice syrup or raw honey
  • 1-2 large handfuls shiso leaves, chopped, for garnish (Optional)
  • 1 Thinly slice jalepeno pepper for garnish (Optional)


  1. In a bowl, combine all ingredients except for jalepeno.
  2. Let sit for at least 2 hours or preferably overnight.
  3. In a strainer over a large bowl, pour and drain sauce for 10-20 minutes.
  4. Serve in small bowls with chopped shiso and jalepeno as garnishes. Keeps for 3 days in the refrigerator.

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