Ponzue Dipping Sauce Food

PONZUE DIPPING SAUCE

Steps:

• Juice orange.
• Finely chop chilli, orange rind and coriander.
• Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander.

PONZU-GINGER DIPPING SAUCE

Steps:

• 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.

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.

GRILLED HAMACHI COLLAR WITH PONZU DIPPING SAUCE

Steps:

• For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
• For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready!
• Mix the grated daikon and shiso in a small bowl.
• Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping 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.

PORTOBELLO MUSHROOM FRIES WITH PONZU DIPPING SAUCE

Steps:

• For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
• Add the ginger and marinate overnight.
• Strain the sauce through a fine chinois or sieve.
• For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
• Cut the mushrooms like steak fries.
• Lightly dust the mushrooms with 2 tablespoons of flour.
• Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
• Dip the Portobello fries in this tempura batter.
• Blanch the fires in the Canola oil at 325 degrees F.
• Drain on a dry towel and let cool.
• Heat the oil to 375 degrees F.
• Cook the blanched fries in the hot oil until they are golden brown and crispy.
• Drain on a dry towel and season with the sea salt.

FRENCH PONZU DIPPING SAUCE

Steps:

• Mix Cornstarch and cold water:.
• Caramelize the onion & set aside.
• In a nonstick saucepan add butter.
• flavored margarin. When pan is hot.
• add the ginger and garlic to release.
• their flavors.
• Now add all other ingredients except.
• half and half and cheese. Simmer and.
• stir slowly. Add onions now and the.
• food color and 1 minute later add the.
• half and half and American cheese.
• Stir on high for 2 minutes to thicken.
• Pour as a sauce on scallops or shrimp.
• or finely sliced steak or chicken.

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.