Ponzu Saucemarinade 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.

GRILLED PONZU-MARINATED SNAPPER WITH WASABI OIL AND SOY MARINATED GINGER

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.

PONZU SAUCE FOR DIPPING

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.

HOMEMADE PONZU SAUCE

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.

TUNA WITH CITRUS PONZU SAUCE

Steps:

• Combine the five-spice powder, salt and cayenne; sprinkle over tuna steaks. In a large skillet, cook tuna in oil over medium heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center; remove and keep warm., Combine the orange juice, onions, lemon juice, soy sauce, vinegar, brown sugar and ginger; pour into skillet. Cook for 1-2 minutes or until slightly thickened. Serve with tuna.

PONZU SAUCE/MARINADE

Steps:

• 1 Combine the mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring to a boil over medium heat. Remove from the heat and let cool. 2 Pour the sauce through a strainer into a bowl; discard the bonito flakes. 3 Add the lime juice. 4 Serve, or store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days. Add more lime juice if needed before serving.

PONZU SAUCE, AUTHENTIC

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.