Asian Essentials Homemade Ponzu Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is a citrus based sauce with tart-tangy flavor like a lemony vinaigrette.
• 3. Because of its versatility & refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, as a marinade for grilled meats and vegetables, or a dressing for salads and/or cold noodles.
• 4. Most of the larger grocers carry the Asian elements of this recipe; however, if they do not... there is always Amazon.
• 5. Gather your Ingredients (mise en place).
• 6. Combine all the ingredients in a tightly-sealed, non-reactive jar.
• 7. Place into the fridge for about 2 weeks.
• 8. Chef's Note: Once a day, if you remember, go into the fridge and give it a light shake.
• 9. After two weeks, run the sauce through a strainer, then reseal, and keep refrigerated until needed.
• 10. PLATE/PRESENT
• 11. Use anywhere you want a light soy/tamari sauce with awesome citrus notes. Enjoy.
• 12. Keep the faith, and keep cooking.

Steps:

• Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar.

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.

Steps:

• 1. PREP/PREPARE
• 2. This recipe calls for some tamari sauce, or liquid aminos. You can actually make your own, if you so choose... it only takes about a year.
• 3. Most, but not all tamari sauces are wheat free, so check the label before purchasing. In addition, the best tamari sauce is Braggs Liquid Aminos. It is organic, and totally wheat free. If you can get some, I highly recommend it. My favorite Rice Vinegar, unless you want to make your own (only kidding), a Marukan Organic, Unseasoned. It is sodium free, and sugar free.
• 4. Here are some ways to use ponzu: In a Marinade - We love the citrus notes that it adds to a marinade for steak or even pork. In addition, it can work flavor wonders on fish and seafood. As Part of a Salad Dressing - A ponzu-based vinaigrette goes particularly well with salads of hearty greens, for example kale and radicchio. A Dipping Sauce - Ponzu makes a great variation on our standard dipping sauce for steamed dumplings. Meatloaf, Meatballs, and Veggie Burgers - Ponzu adds a great flavor burst. Finishing a Dish - A few shakes of ponzu in the last few minutes of cooking will amp up the flavors of a stew or stir-fry. Sprinkle on Rice - A little goes a long way in punching up that boring bowl of rice.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients to a saucepan and bring up to a slow simmer.
• 7. Immediately, take off the heat, and allow to fully cool, about an hour.
• 8. Strain the liquid (to remove the red pepper flakes), and store in a non-reactive lidded jar in the refrigerator.
• 9. PLATE/PRESENT
• 10. Use anywhere you want the lite flavor of tamari, and citrus. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura.