DIY ESSENTIALS: PONZU SAUCE
If you like Asian food, and that ubiquitous bottle of soy sauce is not far from your plate, then I think you will love ponzu sauce. Think of it like a lite variety of soy sauce with a veritable explosion of citrusy flavor. It is my favorite Spring/Summer condiment crush. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. This recipe calls for some tamari sauce, or liquid aminos. You can actually make your own, if you so choose... it only takes about a year.
- 3. Most, but not all tamari sauces are wheat free, so check the label before purchasing. In addition, the best tamari sauce is Braggs Liquid Aminos. It is organic, and totally wheat free. If you can get some, I highly recommend it. My favorite Rice Vinegar, unless you want to make your own (only kidding), a Marukan Organic, Unseasoned. It is sodium free, and sugar free.
- 4. Here are some ways to use ponzu: In a Marinade - We love the citrus notes that it adds to a marinade for steak or even pork. In addition, it can work flavor wonders on fish and seafood. As Part of a Salad Dressing - A ponzu-based vinaigrette goes particularly well with salads of hearty greens, for example kale and radicchio. A Dipping Sauce - Ponzu makes a great variation on our standard dipping sauce for steamed dumplings. Meatloaf, Meatballs, and Veggie Burgers - Ponzu adds a great flavor burst. Finishing a Dish - A few shakes of ponzu in the last few minutes of cooking will amp up the flavors of a stew or stir-fry. Sprinkle on Rice - A little goes a long way in punching up that boring bowl of rice.
- 5. Gather your ingredients (mise en place).
- 6. Add all of the ingredients to a saucepan and bring up to a slow simmer.
- 7. Immediately, take off the heat, and allow to fully cool, about an hour.
- 8. Strain the liquid (to remove the red pepper flakes), and store in a non-reactive lidded jar in the refrigerator.
- 9. PLATE/PRESENT
- 10. Use anywhere you want the lite flavor of tamari, and citrus. Enjoy.
- 11. Keep the faith, and keep cooking.
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
ASIAN ESSENTIALS: HOMEMADE PONZU SAUCE
Okay, I sincerely doubt that everyone is going to rush to the store to pick up these ingredients; however, there may be a few of you out there that just might enjoy a very popular sauce in Japan. Ponzu sauce is a citrusy version of a soy or tamari. The reason I make my own, is that I know what is in it, and I like to control the...
Provided by Andy Anderson !
Categories Other Sauces
Time 10m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is a citrus based sauce with tart-tangy flavor like a lemony vinaigrette.
- 3. Because of its versatility & refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, as a marinade for grilled meats and vegetables, or a dressing for salads and/or cold noodles.
- 4. Most of the larger grocers carry the Asian elements of this recipe; however, if they do not... there is always Amazon.
- 5. Gather your Ingredients (mise en place).
- 6. Combine all the ingredients in a tightly-sealed, non-reactive jar.
- 7. Place into the fridge for about 2 weeks.
- 8. Chef's Note: Once a day, if you remember, go into the fridge and give it a light shake.
- 9. After two weeks, run the sauce through a strainer, then reseal, and keep refrigerated until needed.
- 10. PLATE/PRESENT
- 11. Use anywhere you want a light soy/tamari sauce with awesome citrus notes. Enjoy.
- 12. Keep the faith, and keep cooking.
SIMPLE PONZU SAUCE
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Provided by Andrew Knowlton
Categories Bon Appétit Sauce Lime Juice Wine Soy Sauce Vinegar Dip Condiment
Yield Makes about 1/4 cup
Number Of Ingredients 5
Steps:
- Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar.
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.
PONZU SAUCE, AUTHENTIC
The magic of Ponzu is possible in your own kitchen - Fresh is the secret; don't settle for the bottled stuff. Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It's also used as a dipping sauce for appetizers and such - Your imagination is your limit.
Provided by pammyowl
Categories Sauces
Time 20m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
- Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
- Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
- Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
- Allow to cook for another minute or two, add sesame oil, stir.
- It's done! There, that was easy, wasn't it? Now taste it.
- It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff.
PONZU SAUCE
This ponzu sauce recipe comes courtesy of chef Edward Brown of Sea Grill in New York City. Serve this alongside a serving of portobello fries.
Provided by Martha Stewart
Categories Japanese Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve.
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