Country-Style Ponzu

Staff Writer
Country-Style Ponzu
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
15
Calories Per Serving
Deliver Ingredients
Makes
1 cup

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

Total Fat
0.1g
0.2%
Sugar
2g
N/A
Protein
1g
3%
Carbs
2g
1%
Vitamin A
2µg
N/A
Vitamin C
5mg
8%
Calcium
8mg
1%
Fiber
0.2g
0.6%
Folate (food)
3µg
N/A
Folate equivalent (total)
3µg
1%
Iron
0.3mg
1.5%
Magnesium
13mg
3%
Niacin (B3)
0.4mg
1.8%
Phosphorus
29mg
4%
Potassium
97mg
3%
Sodium
876mg
36%
Zinc
0.1mg
1%

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