JAPANESE PONZU SAUCE WITH MEYER LEMONS
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
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
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Md Ashifur Rahman
[email protected]Thanks for sharing this recipe!
Sanele Shelembe
[email protected]I would definitely make this sauce again.
Jihan Tarhini
[email protected]This is a great recipe to have on hand for a quick and easy weeknight meal.
coops corner
[email protected]I also like to use this sauce as a dipping sauce for dumplings.
Anita Gurung
[email protected]This sauce is perfect for grilled fish or chicken.
MR AHS
[email protected]I love the combination of flavors in this sauce.
Naruto Kun
[email protected]This is a great recipe for a quick and easy ponzu sauce.
DiL Jan
[email protected]I would definitely recommend this recipe to others.
Ben King
[email protected]Overall, I thought this was a good ponzu sauce recipe. It was easy to make and it tasted great.
Z MALIK
[email protected]This sauce was a bit too thick for my taste. I think it would be better if it was a bit thinner.
Ridoy Khan
[email protected]I found this sauce to be a bit bland. I think it could use some more umami flavor.
GabbyXD
[email protected]This sauce was a bit too sour for my taste, but I think that's just because I don't like citrusy flavors very much.
RANIER JANE
[email protected]This is the best ponzu sauce I've ever had! I will definitely be making it again.
Jegede Deborah
[email protected]I'm not a huge fan of citrusy sauces, but this one was surprisingly good. It was light and refreshing, and it didn't overpower the other flavors in the dish.
Frank Nelson
[email protected]This sauce is a great way to add some brightness to a dish.
Geoff Anderson
[email protected]I was a bit skeptical about using Meyer lemons, but they really added a unique flavor to the sauce.
Marky Shiba
[email protected]This is my new favorite ponzu sauce recipe! It's so easy to make and it tastes amazing.
Kelvin osasuyi
[email protected]I love the versatility of this sauce. I've used it on everything from grilled fish to tofu to salads, and it's always delicious.
Alor Dishari
[email protected]This ponzu sauce was a great success! It had the perfect balance of citrus and savory flavors, and it really elevated the dishes I used it on.