Country-Style Ponzu

Ponzu Sauce
Veer/kia cheng boon

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)

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by Nancy Singleton Hachisu

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.

See all sauce recipes.

Click here to see the Gyu Tataki Recipe.

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.

Notes

*Note: The ratio of soy sauce to citrus juice should be 1:1.

Nutrition

Calories per serving:

12 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

1%

Servings:

8
  • Fat 0g 0%
  • Carbs 2g 1%
  • Saturated 0g 0%
  • Fiber 0g 2%
  • Sugars 0g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 1g 3%
  • Sodium 876mg 36%
  • Calcium 9mg 1%
  • Magnesium 13mg 3%
  • Potassium 88mg 3%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 29mg 4%
  • Vitamin A 0µg 0%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 4µg 1%
  • Vitamin E 0mg 0%
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