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Ponzu

 

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by Bryan Sekine in Sushi Tutorials
June 8, 2012
yuzu

What is Ponzu?

It is a special citrus/soy sauce blend. It is traditionally made with a Yuzu fruit- similar in look and taste to North American lemons.

What is it used for?

This sauce has as many uses, if not more, than soy sauce! I use it for salad vinaigrette, dipping tataki (seared meat or fish)or sashimi (raw fish), glazing meats (it works wonders on chicken), and I also use it as a base for creating new sauces.

Feel free to experiment with this sauce. There are dozens of ingredients you could add to make it your own! A lot of my friends in the sushi business add a touch of cayenne pepper or chili oil. Just add a dash of truffle oil and you have the perfect salad dressing.

 

Although you can buy this sauce at a store, it tastes much better when you make it from scratch.

Here’s what you will need:

  • 1 cup Shoyu (soy sauce)
  • 1/2 cup lemon juice
  • 1/4 cup lime juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup Mirin (sweet, slightly alcoholic, rice wine vinegar)
  • 1/2 cup katsuboshi (fish flakes)

 

**Special note, katsuboshi is relatively cheap and can be found at most Asian markets. It looks a lot like a bag of thinly sliced wood chips, oddly enough.

  1. Add the liquid ingredients together and stir in a pot until it comes to a boil
  2. As soon as the sauce boils, add the katsuboshi and take the sauce off the heat
  3. Allow the fish flakes to season in the sauce for at least 30 minutes to 2 hours
  4. Strain the sauce and chill it (covered) in the fridge
  5. Serve and enjoy!

 

Ponzu is an easy sauce that keeps well for at least a week. It’s a wonderful alternative to salads and sushi alike.

I love marinating vegetables and meats with this sauce. It adds a nice, refreshing zing to almost any food it touches.

Try it out today!

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