Ponzu Sauce
Ponzu Sauce is so versatile! It can be used as a dipping sauce for grilled or fried foods such as gyoza (dumplings), tempura, grilled meats, or seafood. It can also be used as a marinade or dressing for salads, noodles, and vegetables. In addition, it can be used as a flavoring agent in soups and stews. The sauce can be kept in a sealed container in the refrigerator for up to 1-2 weeks.
Trim and finely slice <quantity>1<unit>stalk</unit></quantity> of lemongrass
Add <quantity>50<unit>ml</unit></quantity> of white wine vinegar and <quantity>50<unit>ml</unit></quantity> of mirin to a small saucepan
Add <quantity>1</quantity> small piece of kombu seaweed and the sliced lemongrass. Bring to a boil over medium-high heat for 30s. Remove from the heat
Add <quantity>4<unit>g</unit></quantity> of katsuobushi and stir. Cover and let it sit for 2h to infuse and cool to room temperature
Zest <quantity>1</quantity> Amalfi lemon and <quantity>1</quantity> orange
Cut both fruits in half
Juice both fruits in the same recipient
Combine <quantity>100<unit>ml</unit></quantity> of soy sauce, the citrus juice and the zests in a small pan
Strain and store in the refrigerator for 1-2 weeks. The ponzu sauce is ready
Use it to bring an acidic touch to your dishes. Enjoy!
I'm here to answer any questions you have about Ponzu Sauce. Try me!