Homemade Ponzu Sauce Food

HOMEMADE PONZU SAUCE

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.

PONZU

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.

SIMPLE PONZU SAUCE

Steps:

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

PONZU SAUCE, AUTHENTIC

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.

PONZU SAUCE

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

STEAMED VEGETABLES WITH PONZU SAUCE

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.

PONZU SAUCE FOR DIPPING

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.

JAPANESE PONZU SAUCE (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring it to a boil over medium heat.
• Remove from the heat and let cool.
• Pour sauce through a strainer into a bowl and discard bonito flakes. Add yuzu juice. This recipe appears in Asian Grilling, by Su-Mei Yu, reprinted with permission.

YUZU PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY

Steps:

• Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
• Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
• Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
• Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
• Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
• Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
• Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
• Carefully add 3-4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3-4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3-4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
• Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
• Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
• Serve immediately with ponzu sauce for dipping.
• Enjoy!

STEAMED VEGETABLES WITH HOMEMADE PONZU SAUCE

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.