Asian Essentials Homemade Ponzu Sauce Food

HOMEMADE PONZU SAUCE

Homemade Ponzu Sauce image

Make and share this Homemade Ponzu Sauce recipe from Food.com.

Provided by gailanng

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1/2 cup fresh lime juice (or a combination) or 1/2 cup lemon juice (or a combination)
2 tablespoons rice vinegar
1/3 cup soy sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons light brown sugar
1 pinch red pepper

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.

Nutrition Facts : Calories 208.4, Fat 0.2, Sodium 5551.5, Carbohydrate 44.6, Fiber 1.3, Sugar 31, Protein 10.8

PONZU

Ponzu image

Provided by Amanda Hesser

Categories condiments, sauces and gravies, appetizer

Time 15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

Juice of 2 lemons
1/4 cup seasoned rice vinegar
1/2 cup plus 2 tablespoons dark soy sauce
2 tablespoons tamari
1/4 cup mirin
1/4 cup bonito flakes
1 3-inch square kelp, cut in thirds

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.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 2726 milligrams, Sugar 1 gram

PONZU SAUCE FOR DIPPING

Ponzu Sauce for Dipping image

Provided by Food Network

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3-ounce dried bonito flakes
2-inch square giant kelp (konbu)

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.

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