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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Anayat Urrehman
[email protected]This is the best ponzu sauce I've ever had! It's so flavorful and versatile. I love using it as a dipping sauce for sushi and sashimi.
RavenFox Studios
[email protected]This sauce is so easy to make and it's so delicious! I've been using it on everything from grilled fish to tofu to vegetables.
malikqamar shahzad23
[email protected]I love the citrusy flavor of this sauce. It's perfect for dipping sushi or grilled chicken.
Judy Steyn
[email protected]This sauce is easy to make and it's so delicious! I've been using it on everything from noodles to salads to chicken.
Farxaan mahdi
[email protected]This sauce is a great way to add some extra flavor to your favorite dishes. I especially love using it on grilled fish and chicken.
Rana Ameer
[email protected]I made this sauce for a party and it was a huge hit! Everyone loved the bright and tangy flavor.
raleiyah Brown
[email protected]This is the best ponzu sauce I've ever had! It's so flavorful and versatile. I love using it as a dipping sauce for sushi and sashimi.
Ml MeMe
[email protected]This sauce is so easy to make and it's so delicious! I've been using it on everything from grilled fish to tofu to vegetables.
Ugwunna Uche
[email protected]I love the citrusy flavor of this sauce. It's perfect for dipping sashimi or grilled chicken.
L is for Winner
[email protected]I used this sauce as a marinade for chicken and it turned out delicious! The chicken was moist and flavorful.
Maliik Junaid
[email protected]This sauce was a great way to add some extra flavor to my grilled fish. It was also great as a dipping sauce for my tempura.
Walker Day
[email protected]I was disappointed with this sauce. It was too thick and syrupy for my taste.
Ariful haque Shuvo
[email protected]The sauce was easy to make but I found it to be a bit bland. I added some extra ginger and garlic to give it more flavor.
Elizabeth Fremah
[email protected]This sauce was a bit too sour for my taste. I think I would prefer a more traditional ponzu sauce made with regular lemons.
chathur chandana
[email protected]I have made this sauce several times and it never disappoints. It is so versatile and can be used as a marinade, dipping sauce, or salad dressing. I highly recommend it!
Rpm Foysal
[email protected]I made this sauce for a party and it was a hit! Everyone raved about the bright and tangy flavor. It was a great dipping sauce for tempura and spring rolls.
Laina Hashipala
[email protected]The sauce was easy to make and had a great balance of flavors. I loved the citrusy tang from the lemons and the umami from the soy sauce. It was a great addition to my sashimi and I will definitely be making it again!
Trenton Hartley
[email protected]This ponzu sauce was delightful! The Meyer lemons added a unique and fragrant twist to the classic recipe. I used it as a dipping sauce for grilled chicken and it was a perfect complement to the savory flavors.