Best 2 Japanese Ponzu Sauce Recipes

Japanese ponzu sauce, a versatile and flavorful condiment, holds a prominent place in the culinary landscape of Japan. Its origins can be traced back centuries, and it has since become an indispensable ingredient in a wide array of dishes, ranging from sashimi and shabu-shabu to grilled meats and vegetables. This tantalizing sauce is characterized by its distinct blend of salty, sweet, and sour flavors, attributed to the harmonious interplay of soy sauce, rice vinegar, mirin, and citrus fruits like lemon or sudachi. Whether you're a seasoned home cook or just starting to explore the world of Japanese cuisine, this article will guide you through the process of making your own ponzu sauce, providing you with step-by-step instructions and helpful tips to ensure a delicious and authentic result.

Here are our top 2 tried and tested recipes!

JAPANESE PONZU SAUCE WITH MEYER LEMONS

Japanese Ponzu Sauce With Meyer Lemons image

Normally ponzu sauce is traditionally made with yuzu citrus in Japan, but I have an old Meyer lemon tree that produces fabulous lemons throughout the year. I try to use the lemons in many recipes and this is my own version of Ponzu Sauce using Meyer lemons instead of yuzu limes/lemons. Although I planted yuzu tree a year ago it is still not producing yet and when it is finally producing I would also make homemade ponzu sauce using yuzu too, but until then this is the only ponzu sauce I like. You can certainly use any type of lemons or combination lemons and limes/oranges. Unlike commercial based ponzu sauces which are very sweet and more vinegar than real juice, I think this version has much more depth. For 3/4 C juice, I usually end up using 5-6 lemons depending on their sizes. Bonito flakes is known as Katsuobushi in Japanese and it is dried bonito fish flakes found in Japanese markets. If you are unable to find kombu or katsuobushi, please use any instant dashi for this purpose. The taste will not be as good, but it will surpass the overly vinegar/sugar taste of commercial ponzu sauce. If using instant dashi, I would follow the direction on amount per liquid found with the products. Depending on how strong you like the taste of dashi, you can use either 1 to 1 1/2 C bonito flakes for this recipe. Note to those who never tried ponzu: This sauce is very versatile and you can use it top any steamed veggies, fish, meat, or tofu. You can also add a bit of oil to make into traditional salad dressing but go easy on oil!

Provided by Rinshinomori

Categories Sauces

Time 15m

Yield 1 1/8 C

Number Of Ingredients 9

Ingredients

1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
1 -1 1/2 cup bonito flakes (katsuobushi)
3/4 cup soy sauce, plus
2 tablespoons soy sauce
3/4 cup lemon juice (see note above)
1/3 cup mirin, plus
1 tablespoon mirin
2 teaspoons sugar
2 teaspoons rice vinegar

Steps:

Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.

Nutrition Facts : Calories 244.8, Fat 0.2, Sodium 13026, Carbohydrate 39.1, Fiber 2.4, Sugar 16.4, Protein 24.6

JAPANESE PONZU SAUCE

Japanese Ponzu Sauce image

Bonito flakes are flakes of dried, smoked bonito fish. They look similar to wood shavings. The "bonito" is a type of tuna, but may not be marketed as tuna in many countries. Found in Asian Food Markets or online. Use for dipping with shabu-shabu, and use on fish and shellfish dishes as a marinade. This sauce is also used to baste fish as it cooks also. It's uses are versitile, and you can also used as a marinade for beef. If you can't find Yuzu juice you can substitute lime juice, but you won't get the distinctive flavor that yuzu imparts.

Provided by Lindas Busy Kitchen

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup soy sauce
3/4 cup yuzu juice or 3/4 cup lime juice
1/4 cup rice wine vinegar
1/2 cup dried bonito flakes

Steps:

Boil soy sauce in a pan.
Add bonito flakes, and mix well.
Let cool.
Drain the soy sauce.
Mix soy sauce with vinegar and yuzu or lime juice.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the sauce will be.
Adjust the ratio of ingredients to taste: The recipe is a starting point, so feel free to adjust the amounts of each ingredient to suit your own preferences.
Use a good quality soy sauce: The soy sauce is the backbone of the sauce, so it's important to use a good quality one. Look for a soy sauce that is naturally brewed and has a deep, rich flavor.
Don't overcook the citrus: The citrus should be cooked just until it is softened and fragrant. Overcooking will make the citrus bitter.
Let the sauce cool before using: This will allow the flavors to meld and develop.
Store the sauce in a jar or bottle in the refrigerator: The sauce will keep for up to 2 weeks.

Conclusion:

Ponzu sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is perfect for dipping, marinating, or dressing. If you are looking for a new and exciting way to add flavor to your meals, give ponzu sauce a try. You won't be disappointed!