Ponzu Saucemarinade Recipes

AHI TUNA WITH PONZU SAUCE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, lime juice, mirin, brown sugar, and cayenne pepper. Divide sauce in half and reserve half the sauce for dipping.
• Coat the tuna steaks in remaining ponzu sauce and marinate for at least one hour.
• In a large nonstick skillet over medium-high heat, heat oil until shimmering. Remove tuna steaks from marinade, wipe off excess, and add to skillet without moving. Sear 1 to 2 minutes per side for rare.
• Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices and garnish with scallions. Serve with white rice and reserved ponzu sauce for dipping.

TUNA WITH CITRUS PONZU SAUCE

Steps:

• Combine the five-spice powder, salt and cayenne; sprinkle over tuna steaks. In a large skillet, cook tuna in oil over medium heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center; remove and keep warm., Combine the orange juice, onions, lemon juice, soy sauce, vinegar, brown sugar and ginger; pour into skillet. Cook for 1-2 minutes or until slightly thickened. Serve with tuna.

HOMEMADE PONZU SAUCE ポン酢

Steps:

• Combine all the ingredients in a storage container, stir, cover and refrigerate.
• Let sit for at least 3 hours or overnight.
• Strain and refrigerate for up to 2-3 weeks.

BEEF TATAKI WITH PONZU SAUCE

Steps:

• Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes.
• The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).
• Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.
• PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
• About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade.
• Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.

SEARED AHI TUNA TACOS & CABBAGE-CARROT SLAW

Steps:

• Mix together all sauce/marinade ingredients and stir together until fully combined.
• Pour half of the sauce into a ziplock bag or air-tight container. Place the tuna steaks inside. Marinate in the fridge for at least 20-minutes and up to overnight. Leave the other half of the sauce for pouring over the completed tacos.
• While the ahi tuna marinates, put together the slaw. Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
• When ready to prepare the tacos, heat the cast iron or pan on the stove with the oil. Let the pan get hot (about 2-4 minutes).
• Take the tuna steaks directly from marinating onto the scorching hot pan, large flat side down. (Make sure to have a vent fan on, it helps!)
• Let tuna steaks sear for 1-minute on the original side. Using tongs, flip to the second side and let cook an additional 1-minute. Turn off heat.
• Remove seared ahi tuna steaks from the cast iron pan, and place onto a cutting board. Allow to sit for 5-minutes.
• While tuna steaks rest, heat the corn tortillas in a large pan on the stove at medium-heat. Let warm for 1-minute each side and then stack on a plate lined with paper towels or regular towel.
• Slice the tuna steaks in ½ inch thick slices.

PONZU SHOYU (AKA PONZU SAUCE) - FROM SCRATCH

Steps:

• Combine the sake and mirin in a small pot and bring to a boil on the stovetop. Boil for 1 minute then remove from heat.
• Add the kombu, katsuobushi, soy sauce, sugar, lemon juice, and all of the lemon rind/seeds to the mixture. Set aside for as long as possible -- at least 30 minutes, and up to overnight if possible.
• Strain out the solids and refrigerate the ponzu. It will keep for up to one month.

BEST AUTHENTIC PONZU SAUCE

Steps:

• Juice the yuzu (or other citrus - see note). Refrigerate the juice and keep the rinds/seeds for the next step.
• Combine all the dashi base ingredients in a pot that's large enough to hold everything, but still small enough to allow the liquid to submerge most of the solids. Cover, and let stand for 24 hours.
• Combine the sake, mirin, and rice vinegar in a small pot, then stir in the sugar. Place on the stovetop and bring to a gentle boil for about 2 minutes. Remove from heat and set aside.
• Add the Day 1 ingredients to the pot and continue to heat gently, bringing the mixture to a very gentle simmer for about 2-3 minutes. Remove from heat and set aside to cool slightly.
• Add the yuzu juice and tamari to the mixture. Mix gently, cover, and let stand overnight.
• Pour the finished ponzu through a fine sieve or strainer to remove all of the solids. Squeeze as much liquid out of the mushrooms as possible. Discard the solids (see note), and skim off any foam or small bits that make it through the strainer.
• Adjust to taste, if necessary, with tamari, sugar, and/or komezu (rice vinegar).Bottle and refrigerate for up to a month.

PONZU SAUCE/MARINADE

Steps:

• 1 Combine the mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring to a boil over medium heat. Remove from the heat and let cool. 2 Pour the sauce through a strainer into a bowl; discard the bonito flakes. 3 Add the lime juice. 4 Serve, or store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days. Add more lime juice if needed before serving.