How to Make Sushi - Sushi Sauce Recipes - Ponzu Sauce Recipe
Ponzu Sauce RecipePonzu
is a blended soy sacue with citrus juice. They are bottled and sold in markets as well, but
lack the fresh scent of citrus. When making ponzu
sauce, it is
important to keep the aromas of the citrus and make the tang mild. For
certain citrus (or depending on the ripeness), it is important
to peel the skin before sqeezing the juice, since the
oils in the peels may add bitter flavor.
Ingredients:Japanese Citrus (Yuzu, Sudachi, Kabosu) substitues: combination of lemon and grapefruit
Mirin (Sweet Rice Wine)
a piece of kelp (2 x 2 in) in a small pot with 3/4 cup of cold
water and simmer. When the water starts to simmer, remove the kelp
after 30 sec and add 3 tsp of sweet rice wine. Keep simmering the
broth to about a half and cool.
Squeeze the citrus and filter out the pulp. (Lemon and grapefruit should be peeled first)
one cup of soy sauce use 1/3 cup of citrus juice, 3 tsp of the broth, 1
tsp of rice vinegar and mix well. Let the mixture rest in the
refrigerator for a few hours.