Best 2 Japanese Ponzu Sauce Recipes

**Japanese Ponzu Sauce: A Versatile Citrus Sauce for Various Dishes**

Ponzu sauce is a popular Japanese citrus-based sauce that adds a bright, tangy flavor to a variety of dishes. It is traditionally made with soy sauce, rice vinegar, mirin (sweet rice wine), and citrus juice, typically yuzu. However, variations may include different proportions of ingredients or the addition of other flavors like dashi (Japanese soup stock), bonito flakes, or kombu (kelp). Ponzu sauce is commonly used as a dipping sauce for sashimi, grilled meats, and tempura, but it also serves as a versatile ingredient in marinades, dressings, and stir-fries. Whether you're a seasoned cook or just starting to explore Japanese cuisine, this article provides three distinct ponzu sauce recipes to suit your taste preferences and cooking needs. Dive into the world of Japanese flavors and enhance your culinary creations with this delectable sauce.

Let's cook with our 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:

Choose the right ingredients: Use fresh, high-quality ingredients to make the best ponzu sauce. Look for ripe citrus fruits, good quality soy sauce, and fresh herbs.
Balance the flavors: Ponzu sauce should be a balance of sweet, sour, and salty flavors. Adjust the amount of each ingredient to suit your taste.
Use a variety of citrus fruits: You can use any type of citrus fruit to make ponzu sauce, but some common choices include lemons, limes, oranges, and grapefruits. Each type of citrus fruit will give the sauce a slightly different flavor.
Add some herbs: Herbs can add a lot of flavor to ponzu sauce. Some common choices include green onions, cilantro, and basil. You can also use grated ginger or garlic.
Let the sauce sit: After you make the sauce, let it sit for at least 30 minutes before using it. This will allow the flavors to meld together.
Store the sauce properly: Ponzu sauce can be stored in the refrigerator for up to 2 weeks. Be sure to store it in a tightly sealed container.

Conclusion:

Ponzu sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor to grilled fish, chicken, or vegetables. You can also use it as a dipping sauce or marinade. With its bright, tangy flavor, ponzu sauce is sure to become a new favorite in your kitchen.