Asian Essentials Homemade Ponzu Sauce Recipes

JAPANESE PONZU SAUCE (WITH VARIATIONS)

Japanese Ponzu Sauce (With Variations) image

Make Japanese ponzu sauce at home. You can substitute lime juice for the traditional yuzu. Use it as a dipping sauce or condiment.

Provided by Peggy Trowbridge Filippone

Categories Appetizer Sauce

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

3 tablespoons mirin (sweet rice wine)
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons bonito flakes
1/4 cup fresh or bottled yuzu juice

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.

Nutrition Facts : Calories 39 kcal, Carbohydrate 7 g, Cholesterol 1 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 252 mg, Sugar 7 g, Fat 0 g, ServingSize 1/4 cup (4 servings), UnsaturatedFat 0 g

SUPER QUICK HOMEMADE PONZU SAUCE FOR OYSTERS

Super Quick Homemade Ponzu Sauce for Oysters image

Try this super quick, homemade, and oh so much better than anything-you-can-buy-ponzu-sauce for oysters. Ready in as little as one minute and with just four ingredients.

Provided by Asian Test Kitchen

Categories Appetizer Side Dish

Time 20m

Number Of Ingredients 7

Ingredients

8 ea oysters (on the half shell)
1 pinch bonito flakes
1 Tb soy sauce
3 Tb water
1/4 ea lemon (squeezed)
1/2 Tb mirin
thin slices jalapeno (optional)

Steps:

Put bonito flakes, soy sauce, water and mirin in a bowl. Microwave for 15-30 seconds until the liquid just steams. No boiling needed.
Let cool and add lemon juice.
Drizzle sauce over oysters. Garnish with jalapeno if desired. Serve cold.

PONZU

Ponzu image

Provided by Amanda Hesser

Categories condiments, sauces and gravies, appetizer

Time 15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

Juice of 2 lemons
1/4 cup seasoned rice vinegar
1/2 cup plus 2 tablespoons dark soy sauce
2 tablespoons tamari
1/4 cup mirin
1/4 cup bonito flakes
1 3-inch square kelp, cut in thirds

Steps:

In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 2726 milligrams, Sugar 1 gram

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