Ponzu Sauce Recipe

Ponzu Sauce Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A citrus-based sauce that is commonly used in Japanese cuisine.

Serve alongside a platter of Bass Ale Beer-Battered Shrimp for a cocktail party appetizer.

Adapted from “Welcome to Michael’s” by Michael McCarty. 

Click here to see Oscar Night Cocktail Party Menu.

Ingredients

  • 1 cup light soy sauce
  • 1 cup sour orange or yuzu juice*
  • ¼ cup mirin*
  • One 2-inch piece kombu*
  • 1 tablespoon bonito flakes*

*Note: Ready-made ponzu sauce may be bought from Asian markets; the Mikusan brand is a good choice. If you want to make ponzu yourself, look for sour oranges in Latin or Caribbean market. The Japanese citrus fruit yuzu or its juice,  along with mirin (rice wine), kombu (dried kelp), and bonito flakes are available from Japanese markets and some specialty-food stores, health food stores, or the Asian food section of well-stocked supermarkets.

Directions

Combine the soy sauce, juice, and mirin in a nonreactive container. Stir in the kombu and bonito flakes cover and refrigerate for 2 days.

Remove from the refrigerator and strain through a fine-mesh sieve before serving.

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.