Country-Style Ponzu

Country-Style Ponzu
Staff Writer
Ponzu Sauce

Veer/kia cheng boon

Ponzu Sauce

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.

8
Servings
12
Calories Per Serving
Deliver Ingredients

Notes

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

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.

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Calcium, Ca
5mg
1%
Choline, total
3mg
1%
Folate, total
2µg
1%
Magnesium, Mg
10mg
3%
Phosphorus, P
23mg
3%
Sodium, Na
687mg
46%
Water
20g
1%