Ponzu Sauce
This is a Japanese citrus tamari sauce, used as a dipping sauce for seafood, marinade for meats to be grilled, or even as a dressing for salads and cold noodles. This is an easy to prepare sauce but there is a long passive time.
Ingredients
- ½ cup tamari sauce
- ½ cup dried bonito flakes
- ¼ cup fresh lemon juice
- 2 tablespoons fresh grapefruit juice
- 2 tablespoons fresh lime juice
- 2 tablespoons mirin
- 1 tablespoon fresh orange juice
- zest from 1 lemon
- 14 grams dried kelp, (½ oz)
Instructions
- All all ingredients to a glass jar, a mason jar comes to mind, give it a good stir. Tightly seal and place in the fridge for 2 weeks.
- Once a day, give the jar a light shake.
- After 2 weeks, pour the contents of the jar through a fine strainer, discard what is in the strainer. Return the ponzu sauce to the jar, seal and place in the fridge until called for in a recipe that needs ponzu, soy, or tamari sauce.
Notes
Used in Recipes Listed on this Site:
- Lemon Rice (Rice Cooker), made it, GO-TO recipe.
Love ponzu!
Thanks, Samantha, now if you have a few weeks spare time, you now have a recipe 🙂