diy essentials: ponzu sauce

How To Make diy essentials: ponzu sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  This recipe calls for some tamari sauce, or liquid aminos. You can actually make your own, if you so choose… it only takes about a year.
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  Step 3
  Most, but not all tamari sauces are wheat free, so check the label before purchasing. In addition, the best tamari sauce is Braggs Liquid Aminos. It is organic, and totally wheat free. If you can get some, I highly recommend it. My favorite Rice Vinegar, unless you want to make your own (only kidding), a Marukan Organic, Unseasoned. It is sodium free, and sugar free.
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  Step 4
  Here are some ways to use ponzu: In a Marinade – We love the citrus notes that it adds to a marinade for steak or even pork. In addition, it can work flavor wonders on fish and seafood. As Part of a Salad Dressing – A ponzu-based vinaigrette goes particularly well with salads of hearty greens, for example kale and radicchio. A Dipping Sauce – Ponzu makes a great variation on our standard dipping sauce for steamed dumplings. Meatloaf, Meatballs, and Veggie Burgers – Ponzu adds a great flavor burst. Finishing a Dish – A few shakes of ponzu in the last few minutes of cooking will amp up the flavors of a stew or stir-fry. Sprinkle on Rice – A little goes a long way in punching up that boring bowl of rice.
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  Step 5
  Gather your ingredients (mise en place).
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  Step 6
  Add all of the ingredients to a saucepan and bring up to a slow simmer.
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  Step 7
  Immediately, take off the heat, and allow to fully cool, about an hour.
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  Step 8
  Strain the liquid (to remove the red pepper flakes), and store in a non-reactive lidded jar in the refrigerator.
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  Step 9
  PLATE/PRESENT
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  Step 10
  Use anywhere you want the lite flavor of tamari, and citrus. Enjoy.
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  Step 11
  Keep the faith, and keep cooking.
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