Quick Ponzu-Style Dipping Sauce
This quick ponzu-style dipping sauce is bright, tangy, and umami-packed, perfect for spring rolls, dumplings, or grilled meats. Made with just rice vinegar and soy sauce (plus optional chili for a kick), it comes together in seconds and delivers classic Japanese flavor without any fuss. Mayumi’s go-to for easy, everyday dipping!
Yields: about ¼ cup
Prep Time: 2 minutes
Ingredients
2 Tbsp plain rice vinegar (unseasoned)
1 Tbsp soy sauce (Kikkoman or similar)
A few drops of chili oil or a pinch of chili flakes for heat, optional
½ teaspoon sugar, to taste, optional
A splash of dashi stock or a pinch of dashi powder, if you want extra umami
Directions
Mix the Sauce: In a small bowl, combine about 2 tablespoons plain rice vinegar with 1 tablespoon soy sauce. Taste and adjust: If you want more tang, add extra vinegar; for more salt, add more soy sauce.
If desired, add a few drops of chili oil or a pinch of chili flakes for some heat. Add sugar only if you want a touch of sweetness. Optionally, add a splash of dashi stock or a pinch of dashi powder if you have it on hand and want to boost umami.
Serve: Use as a dipping sauce for the savory rice paper dumplings/spring rolls.
