JAPANESE PONZU SAUCE (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring it to a boil over medium heat.
- Remove from the heat and let cool.
- Pour sauce through a strainer into a bowl and discard bonito flakes. Add yuzu juice. This recipe appears in Asian Grilling, by Su-Mei Yu, reprinted with permission.
Nutrition Facts : Calories 39 kcal, Carbohydrate 7 g, Cholesterol 1 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 252 mg, Sugar 7 g, Fat 0 g, ServingSize 1/4 cup (4 servings), UnsaturatedFat 0 g
HOMEMADE PONZU SAUCE
Make and share this Homemade Ponzu Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.
Nutrition Facts : Calories 208.4, Fat 0.2, Sodium 5551.5, Carbohydrate 44.6, Fiber 1.3, Sugar 31, Protein 10.8
PONZU-GINGER DIPPING SAUCE
This recipe is from Niki Achitoff-Gray of Serious Eats: This no-cook dipping sauce features ponzu, the citrus- and soy-spiked Japanese sauce, that's enlivened with ginger, scallions, and sesame oil. It's reminiscent of teriyaki, but substantially more complex. Try it with dumplings, simply cooked chicken, or steamed or roasted...
Provided by Beth Renzetti
Categories Other Sauces
Time 5m
Number Of Ingredients 6
Steps:
- 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.
PONZUE DIPPING SAUCE
From James Reeson of Alive and Cooking which he served up with his Spicy Meat Dumplings. Times and final amount are an estimate.
Provided by ImPat
Categories Sauces
Time 5m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Juice orange.
- Finely chop chilli, orange rind and coriander.
- Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander.
PONZU SAUCE
Make Japan's most famous citrus ponzu sauce simply from scratch! This ponzu sauce recipe is traditional and authentic and won't disappoint! Add some of Japan's delight to your everyday cooking today!
Provided by Akiko
Categories Appetizer
Time 20m
Number Of Ingredients 6
Steps:
- Clean all the citrus fruit with running water. Dry with a clean kitchen cloth. Thoroughly clean all the utensils and airtight glass jar with hot water prior to storing.*
- Using a sieve to separate out the pith, squeeze the citrus fruit to make juice. Make sure your hands are clean.
- In a clean airtight glass jar combine the citrus juice, soy sauce, mirin, sake, rice vinegar and kombu. Mix together well. If kombu is too large to add into the container, break it into smaller pieces. That's it! Store or serve.
- You can use ponzu immediately. Storing it for one to four weeks will make it milder and more refined in taste. If storing, remove the kombu after five days. Store at room temperature in an alcohol-cleaned airtight container for up to six months Avoid direct sunlight. Once you open the container, store in the fridge and use within a week.
GINGER PONZU SAUCE (TO BE SERVED OVER PINK SNAPPER)
Steps:
- Combine all ingredients and bring to a boil. Thicken with white wash. Serve.
PONZU SAUCE FOR DIPPING
Provided by Food Network
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.
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- Optional: In a small saucepan, toast kombu and bonito flakes for 2-3 minutes over medium heat.
- In a small mixing bowl, combine soy sauce, mirin, orange juice, lemon zest and juice, lime zest and juice, garlic, and ginger. Add kombu and bonito flakes. Mix together, cover, and let sit in the fridge overnight or for 24 hours.
- After resting, strain the sauce through a fine mesh sieve. Store the remaining liquid, ponzu sauce, in an airtight container in the fridge for up to 1 month.
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- Place eggplant in a colander. Toss with 1 teaspoon salt and let sit for 15 minutes; rinse and squeeze gently to remove excess water.
- Meanwhile, in a small bowl, stir together ponzu, lime juice, ginger and scallion. Set aside dipping sauce.
- In a Dutch oven, heat 1 1/2-inches of oil to 365°-370°. In a large bowl, whisk together flour, cornstarch, baking powder and 1 teaspoon salt. Gently whisk in club soda just until batter comes together (do not overmix, some lumps are OK). Working in batches, dip squash, potato and lemon into batter, letting excess drip off, and place into hot oil. Fry, turning occasionally, until cooked through, light golden and crispy, about 2 minutes (wait for oil to return to 365°-370° between batches). Transfer to a paper towel–lined wire rack set over a baking sheet to drain. Repeat with kale leaves, if using (be careful, oil will splatter), frying a few leaves at a time. Season tempura with salt and serve with dipping sauce.
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- Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.
- After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).
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- Add first 5 ingredients to a small non-reactive pot (tamari through dried mushrooms.)Bring to a simmer, stir to dissolve the sugar - 30 seconds. Cover and take off heat to blend all the flavors.Let stand 30 minutes.
- Strain mixture into a small bowl with a fine mesh strainer, pressing down firmly on the mushrooms, discard mushrooms.
- Wipe pot clean - add strained mixture.Add Yuzu Juice and hot pepper flakes. Bring to a simmer to blend flavors- 30 seconds.Remove from heat and cool - the Ponzu Sauce is ready! Add scallions before serving. Recipe can easily be doubled. Refrigerate in a clean glass container in the refigerator.
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