Ponzu Sauce – A Japanese Condiment & More
Ponzu is a savory sauce made for foods that are umami, which is Japanese for “pleasant savory taste.”
Dashi, a clear broth, you can make your own by simmering kombu, a type of kelp, and bonito, a dried fish. After simmering for 30 minutes, solids are strained out and the broth is used.
Make a batch of it, freeze it in ice cube trays and then when needed, take out 3 - 4 cubes and make your ponzu sauce.
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- cup lime juice – you can use any citrus, but i’ve found that lime has the best flavor
- tablespoons rice vinegar
- tablespoons mirin, or 2 tablespoons brown sugar
- cup soy sauce
- cup dashi, optional (most commercial dashi has msg added)
- a few flakes of chili pepper
1Simply combine all ingredients in a small bowl.
2I like to simmer mine together for about 15 minutes to mingle and concentrate the flavors.
3Then I strain it to get out the pepper flakes.
4Store it in a jar in the refrigerator for up to a month.