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
HOMEMADE PONZU SAUCE
Make and share this Homemade Ponzu Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.
Nutrition Facts : Calories 208.4, Fat 0.2, Sodium 5551.5, Carbohydrate 44.6, Fiber 1.3, Sugar 31, Protein 10.8
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
YUZU PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY
Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!
Provided by Jeri Mobley
Categories Snacks
Time 1h35m
Yield 12 pieces
Number Of Ingredients 16
Steps:
- Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
- Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
- Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
- Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
- Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
- Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
- Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
- Carefully add 3-4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3-4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3-4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
- Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
- Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
- Serve immediately with ponzu sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 1 gram
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.
PONZU SAUCE, AUTHENTIC
The magic of Ponzu is possible in your own kitchen - Fresh is the secret; don't settle for the bottled stuff. Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It's also used as a dipping sauce for appetizers and such - Your imagination is your limit.
Provided by pammyowl
Categories Sauces
Time 20m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
- Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
- Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
- Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
- Allow to cook for another minute or two, add sesame oil, stir.
- It's done! There, that was easy, wasn't it? Now taste it.
- It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff.
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HOMEMADE PONZU SAUCE RECIPE ポン酢 • JUST ONE …
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4.7/5 (143)Calories 220 per servingCategory Condiments, How to
- Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.
- After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).
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- 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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