How to Make Japanese ponzu soy sauce

• If using bonito flakes and kombu, prepare a dashi broth. In a pot, add 500ml of water, bonito flakes, and kombu. Bring it to a simmer over low heat for about 10 minutes. Strain the liquid and discard the solids. This step is optional and can be skipped if you prefer a simpler version of ponzu sauce.
• Squeeze the citrus fruits (yuzu or sudachi) to extract the juice. Remove any seeds or pulp. You should have approximately 100ml of juice.
• In a small saucepan, combine the citrus juice, soy sauce, rice vinegar, and mirin. If you prepared dashi broth, you can substitute 50ml of water with the broth to add extra depth of flavor.
• Heat the mixture over low heat, stirring occasionally, until it starts to simmer. Be careful not to let it boil.
• Once the sauce reaches a simmer, remove it from the heat and let it cool down to room temperature.
• Once cooled, strain the sauce through a fine-mesh sieve to remove any impurities or pulp.
• Transfer the strained ponzu sauce to a bottle or jar and store it in the refrigerator until ready to use. It can be kept for several weeks.

Ponzu sauce is incredibly versatile and can be used in various ways. It is commonly served as a dipping sauce for sashimi, tempura, or grilled meats. It can also be used as a dressing for salads, a marinade for seafood or chicken, or a seasoning for stir-fries. Additionally, ponzu sauce can be mixed with mayonnaise to create a tangy and creamy sauce.

Ponzu sauce is a traditional Japanese citrus-based sauce that offers a refreshing and tangy flavor. The combination of citrus fruits, soy sauce, and vinegar creates a balanced and vibrant taste profile. It is a versatile sauce that enhances the flavors of a wide range of dishes and can be used as a dip, dressing, marinade, or seasoning.

Facts about the sauce:

1. Ponzu sauce is believed to have originated in the Tokushima Prefecture of Japan.
2. The word “ponzu” is derived from the Dutch word “pons,” meaning punch or mixed drink, reflecting the historical influences of the Dutch in Japan.
3. While yuzu and sudachi are the most commonly used citrus fruits in ponzu sauce, other citrus fruits like lemon or lime can be used as substitutes.
4. Ponzu sauce is known for its bright, citrusy aroma and tangy flavor, which adds a refreshing element to dishes.
5. In addition to its culinary uses, ponzu sauce is also known for its health benefits, as it is rich in vitamin C and antioxidants.
6. Ponzu sauce is often used to balance the richness of fatty or fried foods, as its acidic and umami notes help cut through the heaviness.
7. It is common to find variations of ponzu sauce that include additional ingredients like grated ginger, garlic, or chili peppers to add complexity and heat to the sauce.