Ponzu Shoyu Aka Ponzu Sauce From Scratch Recipes

BEST AUTHENTIC PONZU SAUCE

Steps:

• Juice the yuzu (or other citrus - see note). Refrigerate the juice and keep the rinds/seeds for the next step.
• Combine all the dashi base ingredients in a pot that's large enough to hold everything, but still small enough to allow the liquid to submerge most of the solids. Cover, and let stand for 24 hours.
• Combine the sake, mirin, and rice vinegar in a small pot, then stir in the sugar. Place on the stovetop and bring to a gentle boil for about 2 minutes. Remove from heat and set aside.
• Add the Day 1 ingredients to the pot and continue to heat gently, bringing the mixture to a very gentle simmer for about 2-3 minutes. Remove from heat and set aside to cool slightly.
• Add the yuzu juice and tamari to the mixture. Mix gently, cover, and let stand overnight.
• Pour the finished ponzu through a fine sieve or strainer to remove all of the solids. Squeeze as much liquid out of the mushrooms as possible. Discard the solids (see note), and skim off any foam or small bits that make it through the strainer.
• Adjust to taste, if necessary, with tamari, sugar, and/or komezu (rice vinegar).Bottle and refrigerate for up to a month.

SIMPLE PONZU SALAD DRESSING

Steps:

• Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

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.