Ponzu Sauce (Japanese Citrus Dipping Sauce)
Use this famous tangy and umami-rich Japanese Ponzu sauce as a marinade, for dipping, for sprinkling over your food, as a vinaigrette for salads and veggies, and as a stir-fry sauce!
Ingredients
- 1/4 cup soy sauce or tamari
- 2 tablespoons lemon juice
- 2 tablespoons lime juice (you can use all lemon juice but the combination of lemon and lime more closely resembles the flavor of yuzu, which is the traditional citrus fruit of choice)
- 2 tablespoons mirin
- 2 teaspoons rice vinegar
- 1/4 cup (3 g) katsuobushi / bonito flakes
- 1 2-inch piece kombu
- 1 teaspoon freshly grated lemon zest (optional for bigger citrus flavor boost)
Instructions
- Two methods:For a more intense tuna/sea kelp flavor: In a small sauce pan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice.For a milder tuna/sea kelp flavor: Place all of the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.*For a simplified or vegetarian version you can omit the katsuobushi and kombu.Store in in a sealed jar in the refrigerator. It will keep for up to a month.Makes 1/3 cup ponzu sauce.
Nutrition
Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 611mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet