Asian Essentials Homemade Ponzu Sauce Recipes

JAPANESE PONZU SAUCE (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring it to a boil over medium heat.
• Remove from the heat and let cool.
• Pour sauce through a strainer into a bowl and discard bonito flakes. Add yuzu juice. This recipe appears in Asian Grilling, by Su-Mei Yu, reprinted with permission.

ASIAN ESSENTIALS: HOMEMADE PONZU SAUCE

Steps:

• 1. PREP/PREPARE
• 2. This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is a citrus based sauce with tart-tangy flavor like a lemony vinaigrette.
• 3. Because of its versatility & refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, as a marinade for grilled meats and vegetables, or a dressing for salads and/or cold noodles.
• 4. Most of the larger grocers carry the Asian elements of this recipe; however, if they do not... there is always Amazon.
• 5. Gather your Ingredients (mise en place).
• 6. Combine all the ingredients in a tightly-sealed, non-reactive jar.
• 7. Place into the fridge for about 2 weeks.
• 8. Chef's Note: Once a day, if you remember, go into the fridge and give it a light shake.
• 9. After two weeks, run the sauce through a strainer, then reseal, and keep refrigerated until needed.
• 10. PLATE/PRESENT
• 11. Use anywhere you want a light soy/tamari sauce with awesome citrus notes. Enjoy.
• 12. Keep the faith, and keep cooking.

SIDE ESSENTIALS: YUMMY LEMON INFUSED RICE

Steps:

• PREP/PREPARE
• What is Ponzu Sauce? Ponzu Sauce, is a tangy, light, soy-based sauce, traditionally made with citrus fruit. If you want to add a slight Asian hint to a recipe, along with a citrus kick. You will love this sauce. And, if you are feeling adventurous, here is a recipe for making Ponzu: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/asian-essentials-homemade-ponzu-sauce.html?r=1
• For this recipe, you will need a saucepan, with a tight-fitting lid that is capable of holding all of the ingredients.
• I cannot expect everyone to make their own chicken stock, so if you choose to use store-bought stock, remember that they usually contain a lot of sodium. Therefore, you might not need to add any additional salt. Up to you.
• Gather your ingredients (mise en place).
• Add the rice, olive oil, lemon pepper seasoning, and basil to a saucepan over medium heat.
• Cook, stirring, until the rice starts to turn translucent, about 3 - 5 minutes.
• Add the remainder of the ingredients, set the heat to low, and cover for 20 minutes.
• Chef's Note: If you are using the Ponzu sauce, add that with the other ingredients.
• Chef's Tip: For nice fluffy rice, take the pan off heat, leave covered, and let stand for an additional 10 minutes.
• PLATE/PRESENT
• Use as a side with meat, fish, or poultry, or just eat by itself. Enjoy.
• Keep the faith, and keep cooking.

SIMPLE PONZU SAUCE

Steps:

• Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar.