Ponzu sauce

Ponzu sauce - inevidimka ponzu sauce 93657a59 9546 4f3b 9029 cdd0c390643b

Ponzu sauce, a staple in Japanese cuisine, is a citrus-based sauce known for its tangy, slightly bitter, and savory flavor profile. The term “ponzu” combines “pon,” derived from the Dutch word for punch (as in the drink made from fruits and spirits), and “su,” meaning vinegar in Japanese, reflecting the sauce’s blend of acidic and umami elements. Historically, ponzu was made using a base of rice vinegar and the juice of bitter oranges. Over time, soy sauce was added, creating the ponzu shoyu that is commonly used today. This versatile condiment is often used as a dipping sauce for sashimi, dressing for salads, and marinade for meats and vegetables.

Serves: +10
  • Soy sauce 60 ml
  • Yuzu juice 30 ml
  • Rice vinegar 30 ml
  • Mirin (sweet rice wine) 15 ml
  • Kombu 5 g
  • Katsuobushi 5 g
  • Optional 1 chili pepper
60 minsPrint
  • In a bowl, whisk together the soy sauce, yuzu juice, rice vinegar, and mirin until well blended. The combination of these ingredients forms the base of your ponzu sauce, providing a balance of savory, tangy, and sweet flavors.
  • Add the kombu and katsuobushi to the liquid mixture. If you’re adding chili pepper for spice, include it in this step.
  • Cover the bowl and let the mixture sit at room temperature for at least 3-4 hours, allowing the flavors to infuse. For a deeper flavor, you can refrigerate the mixture and let it infuse overnight.
  • After the infusion period, strain the sauce through a fine-mesh sieve or cheesecloth, removing the kombu, katsuobushi, and chili pepper (if used). Press gently on the solids to extract as much liquid as possible.
  • Transfer the strained ponzu sauce to a bottle or airtight container for storage.

Storage Tips

Ponzu sauce can be stored in the refrigerator in an airtight container for up to a week. The acidic components help preserve the sauce, but it’s best enjoyed fresh for its vibrant flavors.

Useful Properties of the Main Ingredient

Yuzu, a key ingredient in traditional ponzu, is rich in vitamin C and antioxidants. It’s known for its distinctive fragrance and flavor, which is more complex than that of other citrus fruits, offering floral and tart notes.

Interesting Facts

  • Yuzu, a citrus fruit integral to ponzu, is rarely eaten as a fruit due to its sour taste but is highly valued in Japanese cuisine for its aromatic zest and juice.
  • Ponzu sauce exemplifies the Japanese culinary principle of achieving harmony in flavor, combining the five basic tastes: sweet, sour, salty, bitter, and umami.
  • The introduction of ponzu sauce to Western cuisines has led to its use in a variety of non-traditional dishes, showcasing its versatility beyond Japanese cuisine.

This ponzu sauce recipe offers a delightful combination of flavors, serving as a light and refreshing complement to a wide range of dishes. Its unique taste enhances the natural flavors of foods without overpowering them, making it a favorite in both traditional and modern culinary applications.

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