Ponzu Sauce (Japanese Citrus Sauce)

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy. Ponzu Sauce   The celebrated lemony and umami-rich japanese dipping sauce ! Use it as a marinade, for dip, for sprinkling over your food, as a french dressing for salads and veggies, and as a stir-fry sauce !
ponzu sauce recipe best authentic traditional Japanese dipping citrus bonito katsuobushi kombu soy sauce

Making your own ponzu sauce couldn ’ deoxythymidine monophosphate be easier ! Whether you ’ re making the “ entire ” version with bonito and kombu or the “ simplified ” interpretation that omits these, this homemade ponzu sauce recipe is sure to win you over and you ’ ll never use boughten again !
This democratic japanese citrus sauce is an general-purpose condiment that will bring liveliness and spirit to a wide kind of foods. Believed to be of dutch origins dating to the seventeenth century, the appoint Ponzu is derived from the old dutch words pons ( meaning punch, as in a balmy beverage ) and su ( meaning vinegar ), referring to a lemony fruit sauce .
This condiment is made with citrus juice ( traditionally an asian citrus diverseness known as yuzu in Japan ), rice vinegar, mirin ( which adds pleasantness ), normally soy sauce sauce or tamari ( known as ponzu shōyu but by and large just called ponzu ), katsuobushi flakes ( dried shredded tuna ), and kombu ( sea kelp ) .

How to Use Ponzu Sauce

This delectable sauce is incredibly versatile and everyone has their own favorite way to use it. here are equitable a few ideas :

  • As a Dipping Sauce – use it for sashimi, shabu-shabu, steamed dumplings, gyoza and more
  • As a Marinade –  for fish, seafood, steak, chicken and pork
  • In a Salad Dressing – use it to make a vinaigrette for your leafy greens
  • As a Finishing Sauce – add to stir-fries, vegetables, cold noodles, tofu, brush over sushi, serve with tataki (lightly grilled fish or meat), or sprinkle over your entree and side dish

How to Make Ponzu Sauce

There are two routes you can take to make this sauce :
You can bring the soy sauce or tamari, mirin, rice vinegar, katsuobushi flakes and kombu to a boiling point then turn it off and let it cool and strain out the solids. once cooled add the citrus juice. This will create a more concentrated tuna and sea kelp season in the sauce .
OR you can simply place all of the ingredients in a sealed jar, refrigerate and let it steep for 24 hours or up to a few days and then strain out the solids .
If you prefer you can make a simplify and vegetarian ponzu sauce and omit the tuna and the kombu .
steeping ingredients in a jar
To serve as a dim sauce you can slice some green onions ( scallions ), toast some sesame seeds, and stir them into the ponzu sauce .
enjoy !
ponzu sauce recipe best authentic traditional Japanese dipping citrus bonito katsuobushi kombu

For more delicious homemade Asian condiments try our:

ponzu sauce recipe best authentic traditional Japanese dipping citrus bonito katsuobushi kombu soy sauce

Ponzu Sauce (Japanese Citrus Dipping Sauce)

Kimberly Killebrew

Use this famous tangy and umami-rich Japanese Ponzu sauce as a marinade, for dipping, for sprinkling over your food, as a vinaigrette for salads and veggies, and as a stir-fry sauce!

Print Recipe

5

from

11

votes

Prep Time

5

mins

Steeping Time

1

d

Total Time

1

d

5

mins

Course

condiment, Sauce

Cuisine

Japanese

Servings

6

Calories

41

kcal

Ingredients  

  • 1/4 cup soy sauce or tamari
  • 2 tablespoons lemon juice
  • 2 tablespoons birdlime juice ( you can use all gamboge juice but the combination of lemon and calcium oxide more close resembles the spirit of yuzu, which is the traditional citrus fruit of choice )
  • 2 tablespoons mirin
  • 2 teaspoons rice vinegar
  • 1/4 cup (3 g) katsuobushi / bonito flakes
  • 1 2-inch piece kombu
  • 1 teaspoon impertinently grated lemon gusto ( optional for bigger citrus flavor boost )

Instructions 

  • Two methods :

    For a more intense tuna/sea kelp relish : In a small sauce pan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and gamboge zest ( if using ) to a boil. Turn off the estrus and let it cool completely. Strain out the solids. Stir in the citrus juice. For a meek tuna/sea kelp season : Place all of the ingredients in a field glass jar, trill, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids. * For a simplified or vegetarian version you can omit the katsuobushi and kombu. store in in a plastered jar in the refrigerator. It will keep for up to a calendar month. Makes 1/3 cup ponzu sauce .

Nutrition

Serving:

1

tablespoon

|

Calories:

41

kcal

|

Carbohydrates:

4

g

|

Protein:

2

g

|

Fat:

1

g

|

Saturated Fat:

1

g

|

Cholesterol:

7

mg

|

Sodium:

611

mg

|

Potassium:

106

mg

|

Fiber:

1

g

|

Sugar:

2

g

|

Vitamin C:

3

mg

|

Calcium:

2

mg

|

Iron:

1

mg

Keyword

Ponzu Sauce

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Category : Tutorial

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