It’s also popular as an ingredient in a variety of Japanese-style western dishes. You’re welcome Elaine, and I’m glad I could help. On its own, it is a popular dipping sauce for seafood or small appetizers, though it is also used as a glaze for meats, particularly barbecue; as marinade for fish; or as an addition to any number of salads. What an informative post! Thanks for the very kind words! Learn more on our Terms of Use page. Le ponzu (ポン酢?, littéralement « vinaigre pon ») est une sauce de la cuisine japonaise à base d'agrumes acides japonais sudachi, yuzu, kabosu, etc. It’s so simple to make, and yet plenty of recipes out there cut corners (or depart from the formula entirely). It’s a phenomenal, varied, and unique cuisine. On the converse, I think that the savoury, umami flavour gets ignored most often, and I tend to think that this is because people don’t want to bother buying or using kombu or katsuobushi. Add the kombu, katsuobushi, soy sauce, sugar, lemon juice, and all of the lemon rind/seeds to the mixture. I hope that helps! It’s also popular as an ingredient in a variety of Japanese-style western dishes… those ingredients once you’ve bought them. That being said, tamari has a rather bold flavour, so you might want to tweak the citrus and sugar components a little bit to suit your tastes. While you’ll get a lot from reading the Pantry Pages, I have given a few brief notes to help you make the best of the recipe. Dipping Sauce: Serve with sushi, sashimi, potstickers, tempura, … Applications. We absolutely love Japanese food but have never prepared Ponzu sauce. Ponzu sauce is actually a little more complicated than that. Ponzu is traditionally used as a dip for shabu-shabu and other simmered dishes, thin slices of seared meat (tataki), as part of a dip for soba or somen noodles, sashimi, or occasionally dumplings. Soy sauce, the standard salty/savory additive in Japanese cuisine, is now a near-ubiquitous sight in kitchens around the world. Don’t get me wrong, a sauce made out of citrus and soy alone (with or without sugar) might be very tasty, and it might go very nicely with a particular dish, but calling it ponzu is just misleading. Andrew is the author of the 1920s action adventure serial Valentin & The Widow, available as an ebook or free podcast. If you’re looking for something to use it with (other than sashimi – which is awesome), try out this easy but amazing beef tataki recipe, or this incredible Japanese take on the hamburger. This site uses Akismet to reduce spam. citrus soy sauce recipe, ponzu sauce, ponzu shoyu, scratch ponzu recipe, yuzu. Ponzu shoyu (aka ponzu sauce) is a bright, delicious Japanese citrus-based sauce, popularly used as a condiment and a marinade. Happily, ponzu is so good and so simple to make, it only demonstrates how easy it is to use (and use up!) How much sugar is in Ponzu Sauce? Amount of fiber in Ponzu Sauce: Fiber 0g. Let me know in the comments below or by email. They’re really quite simple to use, and this sauce truly is simple to put together, and unbeatable in the flavour department! The other half of the name, "su," means "vinegar," which reveals one of the sauce's major components. Ponzu also known as ponzu sauce is a seasoning used in a similar fashion to the way soy sauce is used. Despite having a Dutch influence on its name, the components of ponzu are distinctly Japenese. Outside of Japan, most of those fruits are rather hard to get a hold of. If you like cooking Asian food at home, then you should have a bottle of ponzu in your cupboard. Keep it traditional with this sage and sausage dressing. Subscribe to our newsletter to get the latest recipes and tips! A sour citrus-based sauce usually made from the juice of the 橙 (daidai), an Asian variety of bitter orange. Is there a good alternative dipping sauce for dumplings other than plain soy? Good start, but that's still only half the story. To make ponzu, these four ingredients are simmered together before the final star ingredient is added: citrus.