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Country-Style Ponzu Recipe
Sep 19, 2012 @ 4:29 PM
Posted by
Daily Value: 1%
Servings: 8
Low-Fat
Vegan, Vegetarian, Dairy-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 14Daily Value: 1%
Servings: 8
Low-Fat
Vegan, Vegetarian, Dairy-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 3g | 1% |
| Fiber | 0g | 2% |
| Sugars | 1g | 0% |
| Protein | 1g | 2% |
| Sodium | 898mg | 37% |
| Calcium | 8mg | 1% |
| Magnesium | 8mg | 2% |
| Potassium | 56mg | 2% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 1% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 6mg | 10% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 6µg | 1% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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Ponzu is one sauce I see completely bastardized all over the Internet and in Japanese cookbooks. Traditionally, it was made from the juice of daidai (a bitter orange similar to Seville orange), not yuzu or vinegar (as many recipes say). Ponzu also usually has some dashi splashed in, but farmers are most likely skip that unless they happen to have some handy. Farmers also like a strong salty flavor, since they work hard in the fields before sitting down to dinner.
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INGREDIENTS
- 1/2 cup soy sauce
- 1/2 cup daidai (bitter orange) juice, yuzu juice, or a mixture of equal parts lemon and tangerine juice
- Chopped chives (optional)
DIRECTIONS
Mix the soy sauce and daidai in a small bowl. Sprinkle in some chopped chives, if you like. Use within a day or so, but store in the refrigerator.
Recipe Details
Adapted from "Japanese Farm Food" by Nancy Singleton Hachisu (Andrews McMeel Publishing, 2012)
Servings: 8Cuisine: Japanese
Special Designations: Vegetarian
Notes and Substitutions:
*Note: The ratio of soy sauce to citrus juice should be 1:1.
