Easy & Authentic Ponzu Sauce Recipe
Featuring its refreshing sour flavor and taste, “Ponzu (ポン酢)” is a sauce that represents Japan, made from soy sauce, mirin, and citrus fruit juice such as Sudachi, Yuzu, and bitter oranges.
In fact, when cold tofu or a fresh vegetable salad is served as a side dish at home, I often eat them with Ponzu sauce.
In recent years, a wide range of Ponzu sauces with unique flavors is available at supermarkets in Japan. As I am fond of new things, it is fun for me to try those newly released Ponzu sauces.
|Kikkoman Ponzu Sauce||Yamasa Kombu Ponzu Jure|
In 2011, the first jelly-type Ponzu sauce “Kombu Ponzu Jure (昆布ぽん酢ジュレ)” was introduced into Japan’s market by Yamasa, and following that, other major Japanese food companies also entered the market, and now jellied Ponzu sauces are selling well in Japan.
We Japanese like to eat various dishes with Ponzu sauce. Especially, the soy sauce-based citrus sauce is most commonly used to season tofu dishes like Hiyayakko cold tofu, Yaki-Zakana grilled fish like grilled saucy, or fresh vegetables.
In addition, dipping in Ponzu sauce, we sometimes enjoy Sashimi, Shabu Shabu, Jiaozi, or Yu-Dofu, and some Japanese like to create a new seasoning by combining Ponzu sauce with other seasonings like mayonnaise.
Easy Authentic Ponzu Sauce Recipe
Actually, Ponzu sauce is relatively easy to make. As an example, with this recipe, you can effortlessly make an authentic Japanese-style Ponzu sauce.
|Citrus fruit juice (Sudachi or Yuzu)||100cc|
|Mirin||40 to 100cc|
|Katsuobushi dried bonito flakes||5 to 10g|
|Dried Kombu seaweed (if any)||A small amount|
- Put soy sauce, mirin, and citrus fruit juice together in a bowl. The amount of mirin depends on your preference
- Add dried bonito flakes and Kombu seaweed to the bowl
- If you make this Ponzu sauce in summer, put the bowl in the refrigerator
- 24 hours later, strain the sauce; filter out the bonito flakes and Kombu seaweed
- Ready to use. Enjoy the Ponzu sauce!
- If you don’t like the alcohol contained in mirin, vaporize it by heating the rice wine before making the sauce.