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1 rating

Country-Style Ponzu

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.

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
Servings8
Calories Per Serving15
Total Fat0.1g0.2%
Sugar2gN/A
Protein1g3%
Carbs2g1%
Vitamin A2µgN/A
Vitamin C5mg8%
Calcium8mg1%
Fiber0.2g0.6%
Folate (food)3µgN/A
Folate equivalent (total)3µg1%
Iron0.3mg1.5%
Magnesium13mg3%
Niacin (B3)0.4mg1.8%
Phosphorus29mg4%
Potassium97mg3%
Sodium876mg36%
Zinc0.1mg1%