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.
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
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
Provided by Amanda Hesser
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
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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