French Ponzu Dipping Sauce Recipes
PONZU SAUCE FOR DIPPING
Provided by Food Network
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.
SAKURU PONZU DIPPING SAUCE
Serve this dipping sauce alongside En Japanese Brasserie's Shabu Shabu.
Provided by Martha Stewart
Categories Japanese Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Place sake and mirin in a small saucepan; bring to a boil. Let boil for 30 seconds. Transfer to an airtight container along with yuzu juice, katsuobushi, soy sauce, and kombu. Cover and refrigerate for 3 weeks.
- Strain through a fine mesh sieve; discard solids. Return mixture to an airtight container and add cherry leaves. Cover and refrigerate for 1 week before using.
PONZUE DIPPING SAUCE
From James Reeson of Alive and Cooking which he served up with his Spicy Meat Dumplings. Times and final amount are an estimate.
Provided by ImPat
Categories Sauces
Time 5m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Juice orange.
- Finely chop chilli, orange rind and coriander.
- Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander.
FRENCH PONZU DIPPING SAUCE
A Blend Of Japanese & Chinese Flavors In A Creamy Sauce... Its easier to release all the asian flavors by kicking up a basic French cream sauce. Plus Its Fast... I Invented It To Satisfy ME
Provided by trillionibc
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix Cornstarch and cold water:.
- Caramelize the onion & set aside.
- In a nonstick saucepan add butter.
- flavored margarin. When pan is hot.
- add the ginger and garlic to release.
- their flavors.
- Now add all other ingredients except.
- half and half and cheese. Simmer and.
- stir slowly. Add onions now and the.
- food color and 1 minute later add the.
- half and half and American cheese.
- Stir on high for 2 minutes to thicken.
- Pour as a sauce on scallops or shrimp.
- or finely sliced steak or chicken.
Nutrition Facts : Calories 227.9, Fat 18.2, SaturatedFat 7.5, Cholesterol 29.2, Sodium 1816.1, Carbohydrate 10.9, Fiber 0.8, Sugar 1.6, Protein 6.4
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Ratings 1Calories 31 per servingCategory Sauce
- Optional: In a small saucepan, toast kombu and bonito flakes for 2-3 minutes over medium heat.
- In a small mixing bowl, combine soy sauce, mirin, orange juice, lemon zest and juice, lime zest and juice, garlic, and ginger. Add kombu and bonito flakes. Mix together, cover, and let sit in the fridge overnight or for 24 hours.
- After resting, strain the sauce through a fine mesh sieve. Store the remaining liquid, ponzu sauce, in an airtight container in the fridge for up to 1 month.
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