PONZU STEAK (JAPANESE MARINATED STEAK) RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 4
Steps:
- Combine ingredients and marinate overnight. Grill meat until tender and browned to desired doneness.
PONZU MARINATE
Steps:
- above
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
GRILLED PONZU-MARINATED SNAPPER WITH WASABI OIL AND SOY MARINATED GINGER
Provided by Ming Tsai
Time 50m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
- On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
- For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts. Place a small mound in the middle of the plate and top with grilled snapper. Drizzle plate with soy ginger and wasabi oil.
- Whisk all together.
- Bring vinegar, soy sauce, brown sugar, and scallions to a boil. Add ginger, bring back to a boil and simmer for 5 to 10 minutes.
- In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
- For extra spicy, use less oil.
GRILLED PONZU MARINATED SCALLOP LOLLIPOPS
Steps:
- Preheat a cleaned, oiled grill.
- In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
- Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
- If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
- Beverage: Veuve Clicquot Blanc de Blanc or DVX
CHILI LIME PONZU MARINADE
Popular in Japanese cooking and adaptable to many recipes, ponzu is a citrus-flavored sauce, often used as a dipping sauce for sushi and tempura. Good for grilled shrimp, chicken or beef. Increase or decrease proportions accordingly.
Provided by gailanng
Categories Japanese
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a ziploc bag and marinate for at least 4 hours or up to 8 hours. For shellfish, marinate only for about 30 minutes. Remember to season your meat with salt and pepper before grilling.
Nutrition Facts : Calories 40.2, Fat 0.3, Sodium 2.7, Carbohydrate 14.1, Fiber 3.8, Sugar 2.3, Protein 0.9
PONZU-BRAISED CHICKEN
A marinade of tart ponzu and lime juice, jalapenos, and chiles gives this crispy braised chicken its spicy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 15
Steps:
- Place ponzu, lime juice, and tomatoes in a medium bowl; stir to combine. Add jalapenos, chiles, garlic, and red onion; stir to combine. Place chicken legs in a large resealable plastic bag; add ponzu mixture. Tie cilantro stems together with kitchen twine and add to bag with chicken; seal bag and shake to coat. Transfer bag to refrigerator and let marinate overnight.
- Preheat oven to 325 degrees. Pour chicken mixture from plastic bag into a roasting pan; turn chicken so that it's skin side up and season with salt and pepper. Cover roasting pan tightly with parchment paper-lined aluminum foil and transfer to oven; bake for 1 1/2 hours.
- Uncover chicken and increase oven temperature to 450 degrees and return roasting pan to oven. Cook until chicken is crisp, about 30 minutes. Serve chicken with vegetables in roasting pan, corn cakes, lime wedges, cherry tomatoes, avocado, and sour cream; garnish with cilantro leaves.
HONEY PONZU SALMON
Make and share this Honey Ponzu Salmon recipe from Food.com.
Provided by MizEmerilLagasse
Categories Asian
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place salmon in a large plastic bag.
- Mix together marinade ingredients in a small bowl and pour over salmon.
- Let marinade for at least 2 hours and up to 5 hours.
- Move oven rack to highest position.
- Heat broiler on high for about 4-5 minutes.
- Dry off salmon fillets with paper towels and place on baking sheet.
- Broil for 6-9 minutes depending on how well you like your salmon cooked.
- Sprinkle with sesame seeds, serve with you desired side, and enjoy!
PONZU CHICKEN SANDWICH
This is no ordinary chicken sandwich! Chicken breasts are marinated in ponzu sauce, pineapple juice, garlic, ginger, and herbs, then cooked together with onion, peppers, and cabbage, loaded into hoagie rolls, and topped with Swiss cheese.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
- Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
- Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
- Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 52.3 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 5.3 g, Protein 28.2 g, SaturatedFat 9.4 g, Sodium 1354.1 mg, Sugar 9.5 g
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