PONZU-GINGER DIPPING SAUCE
This recipe is from Niki Achitoff-Gray of Serious Eats: This no-cook dipping sauce features ponzu, the citrus- and soy-spiked Japanese sauce, that's enlivened with ginger, scallions, and sesame oil. It's reminiscent of teriyaki, but substantially more complex. Try it with dumplings, simply cooked chicken, or steamed or roasted...
Provided by Beth Renzetti
Categories Other Sauces
Time 5m
Number Of Ingredients 6
Steps:
- 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.
PONZUE DIPPING SAUCE
From James Reeson of Alive and Cooking which he served up with his Spicy Meat Dumplings. Times and final amount are an estimate.
Provided by ImPat
Categories Sauces
Time 5m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Juice orange.
- Finely chop chilli, orange rind and coriander.
- Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander.
GRILLED HAMACHI COLLAR WITH PONZU DIPPING SAUCE
Steps:
- For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
- For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready!
- Mix the grated daikon and shiso in a small bowl.
- Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.
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.
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