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 1 stalk of lemongrass
Add 50 ml of white wine vinegar and 50 ml of mirin to a small saucepan
Add 1 small piece of kombu seaweed and the sliced lemongrass. Bring to a boil over medium-high heat for 30s. Remove from the heat
Add 4 g of katsuobushi and stir. Cover and let it sit for 2h to infuse and cool to room temperature
Zest 1 Amalfi lemon and 1 orange
Cut both fruits in half
Juice both fruits in the same recipient
Combine 100 ml 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!
Yield 500 ml
Kombu Seaweed1 leaves
White Wine Vinegar50 ml
Soy Sauce100 ml