PONZU SAUCE - A JAPANESE CONDIMENT & MORE
This recipe has been posted here for play in Culinary Quest - Japan. This recipe is from website: http://www.diynatural.com Ponzu is a savory sauce made for foods that are umami, which is Japanese for "pleasant savory taste." Dashi, a clear broth, you can make your own by simmering kombu, a type of kelp, and bonito, a dried fish. After simmering for 30 minutes, solids are strained out and the broth is used. Make a batch of it, freeze it in ice cube trays and then when needed, take out 3 - 4 cubes and make your ponzu sauce.
Provided by Baby Kato @BabyKato
Categories Other Sauces
Number Of Ingredients 6
Steps:
- Simply combine all ingredients in a small bowl.
- I like to simmer mine together for about 15 minutes to mingle and concentrate the flavors.
- Then I strain it to get out the pepper flakes.
- Store it in a jar in the refrigerator for up to a month.
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
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