“Ponzu Sauce Recipe. Ponzu Sauce contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi. It’s very refreshing and often used as a dipping sauce for shabu shabu or used as a dressing”.
As we greet the New Year with enthusiasm I am personally excited at the “awakening” of not just enlightened Chefs but all food-interested people to the benefits of fermented and vinegar based foods. Your liver and kidneys will love you more and more.
Ponzu sauce has been made by me and is a staple in my fridges for many years.
Ponzu Sauce is a very versatile dressing, which can be used in many dishes. It is a dipping or pouring sauce, which is lite, aromatic and great for you. I add it to miso base sauces and stocks or add a little chili, garlic and ginger to make awonderful dipping sauce for for seafood and meats.
The tangy flavor of Ponzu Sauce is from rice vinegar (or Mirin) and citrus juice, using dashi as a stock. Citrus juice gives a more refreshing taste than vinegar by itself. It also adds a nice scent. Lemon is great because it is easy to get.
1 cup dashi stock (dashi powder can be purchased at most Asian shops)
1/2 cup soy sauce
1/4 cup rice vinegar or Mirin
1/4 cup citrus juice (such as lemon or Yuzu)
Disolve the Dashi Powder in a bowl with 1 cup of water. Mix all other ingredients together in the bowl. Strain out any seeds from the lemons. The final adjustment of the sauce must be to your taste, balancing out the saltiness & the sour with the tarte of the citrus. When pleasing to your palette you can refrigerate in a sealed jar for up to 2 weeks.