Ponzu Sauce Recipes

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:

• Heat the soy sauce and the bonito flakes together in a saucepan. Bring to a boil.
• Cool, then run the sauce through a sieve to drain off the bonito flakes.
• Then mix the drained soy sauce with the vinegar and lemon juice.
• Use this for dipping with shabu-shabu

Steps:

• Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
• Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
• Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
• Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
• Allow to cook for another minute or two, add sesame oil, stir.
• It's done! There, that was easy, wasn't it? Now taste it.
• It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff.

Steps:

• Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
• Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
• Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
• Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.

Steps:

• For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
• For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.

Steps:

• Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.

Steps:

• Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.

Steps:

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