Japanese Ponzu Sauce Recipes
JAPANESE PONZU SAUCE
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
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.
JAPANESE PONZU SAUCE - VEGETARIAN VARIATION
This is my second version of ponzu sauce that is vegetarian and closer to the bottled ponzu sauce. Whereas the first version of my ponzu sauce is based on katsuobushi - dried bonito flakes, this one is based on kombu - seaweed/kelp. You can find kombu bagged in dry form in Japanese or Korean markets (or some Asian markets). The first Ponzu Sauce is mellow with a nice aroma and taste of bonito and very little vinegar. This version is sharper in taste and more defined without any bonito taste or aroma. Although ponzu sauce is one of the sauces for shabu shabu, it is used as a dipping sauce for many Japanese hot pots known as nabemono. I use Meyer lemons for this version since I have no access for yuzu citrus yet. You can use any combination lemons, limes or some orange. Use 10 x 15 cm kombu cut in 3 pieces. The leftover kombu after soaking in the sauce can be used to line miso paste. It provides wonderful taste to miso. 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 a traditional Japanese style salad dressing but go easy on oil!
Provided by Rinshinomori
Categories Sauces
Time 10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook.
- Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
- Keep the sauce in the refrigerator.
Nutrition Facts : Calories 23.1, Sodium 708.3, Carbohydrate 2.4, Fiber 0.1, Sugar 1.1, Protein 1.4
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