Recipe: Modified from "Yuzu-Flavored Ponzu Sauce (Ponzu)" from "The Sushi Experience" by Hiroko Shimbo"
Rating: Good
Status: Made once.
Mark Bittman says that "an all-purpose sauce from Japan, ponzu is the rough equivalent of vinaigrette."; ponzu is a citrus flavored soy sauce which can be used as a dip, marinade, or salad dressing when mixed with a little oil. The ingredients for ponzu sauce are, clockwise from top: soy sauce (shoyu), bonito flakes, bottled yuzu juice, kelp (konbu), ruby red grapefruit, mirin.
The first time I made this I was able to obtain a single fresh yuzu, which are in season in the winter. Since it is now spring, and yuzus are out of season, now I have some bottled yuzu juice to make ponzu sauce next time.
Ingredients:
2 Tbsp mirin
1/2 cup soy sauce (shoyu)
1/4 cup yuzu juice*
1/4 freshly squeezed grapefruit juice
1 inches konbu (kelp)
1/2 cup shaved bonito fish flakes (katsuobushi)
Put mirin in a small saucepan and bring to a simmer over medium heat. Add the soy sauce and cook over low heat for 5 minutes. Remove from heat and set aside. When it has cooled, pour the sauce into a clean jar with a tight fitting lid, and add the yuzu juice, grapefruit juice, kelp, and bonito. Refrigerate, covered with a tight lid for preferably for one week (if you are rushed for time, at least let it marinate for 2 hours). Strain the ponzu sauce; discard the kelp and bonito flakes. Keep in the refrigerator; after about 2 months it loses flavor.
* If yuzu isn't available, then substitute another citrus juice such as lemon, lime, or grapefruit
Mark Bittman says that "an all-purpose sauce from Japan, ponzu is the rough equivalent of vinaigrette."; ponzu is a citrus flavored soy sauce which can be used as a dip, marinade, or salad dressing when mixed with a little oil. The ingredients for ponzu sauce are, clockwise from top: soy sauce (shoyu), bonito flakes, bottled yuzu juice, kelp (konbu), ruby red grapefruit, mirin.
The first time I made this I was able to obtain a single fresh yuzu, which are in season in the winter. Since it is now spring, and yuzus are out of season, now I have some bottled yuzu juice to make ponzu sauce next time.
Ingredients:
2 Tbsp mirin
1/2 cup soy sauce (shoyu)
1/4 cup yuzu juice*
1/4 freshly squeezed grapefruit juice
1 inches konbu (kelp)
1/2 cup shaved bonito fish flakes (katsuobushi)
Put mirin in a small saucepan and bring to a simmer over medium heat. Add the soy sauce and cook over low heat for 5 minutes. Remove from heat and set aside. When it has cooled, pour the sauce into a clean jar with a tight fitting lid, and add the yuzu juice, grapefruit juice, kelp, and bonito. Refrigerate, covered with a tight lid for preferably for one week (if you are rushed for time, at least let it marinate for 2 hours). Strain the ponzu sauce; discard the kelp and bonito flakes. Keep in the refrigerator; after about 2 months it loses flavor.
* If yuzu isn't available, then substitute another citrus juice such as lemon, lime, or grapefruit
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