Yummy Japanese vinigarette-like sauce. A Japanese neighbor of mine recently brought over some cucumbers with roasted sesame seeds soaked in Ponzu sauce and I am addicted to them! It is such a nastalgic taste to me and just transports me back to Japan. The sauce is used with lots of Japanese dishes like Shabu-shabu and Yakiniku, some yummy dishes that I'll have to save for another Friday.
Here is the recipe to make your own if you can't get to an asian market, however, you might need to go to the asian market to get some of the ingredients. :o)
Summary
Homemade ponzu will keep for several days with no loss in quality.
Ingredients
- 2/3 cup fresh lemon juice, more to taste
- 1/3 cup fresh lime juice, more to taste
- 1/4 cup rice vinegar
- 1 cup good-quality soy sauce
- 1/4 cup mirin (or 1/4 cup sake and 1 tablespoon sugar)
- 1 3-inch piece kelp (konbu)
- 1/2 cup (about 1/4 ounce) dried bonito flakes
- Pinch cayenne
Method
- In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
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