Homemade Ponzu Sauce Recipe (Japanese Sauce)
The honey and ponzu give this dressing a slight Asian taste, but it’s not sweet. The homemade Ponzu Sauce Recipe (Japanese Sauce) is a very delicious and tasty sauce used in salad dressing and many other dipping food recipes.
The garlic gives it that kick! This would make a great dressing for a bold green salad with spinach and kale.
You can use Ponzu sauce (Japanese sauce) in many different ways.
People often use it as a condiment or dipping sauce.
It also works well as a marinade and can serve both of those purposes for chicken yakitori. This recipe has only 39 calories.
And it’s ready within 15 minutes only. So try this recipe and enjoy your d and snacks too.
Homemade Ponzu Sauce Recipe (Japanese Sauce)
But while answering the question “What is ponzu?” is easy, the question “Where did ponzu sauce come from?” is more muddled.
To answer that, we’ll need to go back nearly four centuries to Japan’s Edo Period, when the country spent nearly 200 years in isolation.
During this era, Japan had only contact with the rest of the world through the Dutch, who maintained a settlement at the Port of Nagasaki from 1641 to the mid-1800s.
Some lasting proof of this cultural and economic exchange can be found in the dozens of words left behind by the settlers that were absorbed into the local language;
for example,
To make a ‘quick’ version of ponzu at home, you just need to combine equal parts of soy sauce and fresh lemon juice, along with a bit of sweetness from mirin.
Try this recipe, and let me know how it tastes in the comment section.
let’s start the recipe, how to make it?
How To Make Homemade Ponzu Sauce Recipe (Japanese Sauce) With Step-By-Step Instructions:
Ingredients
- Mirin (3 tbsp) sweet rice wine
- Rice Vinegar (2 tbsp)
- Soy Sauce (1 tbsp)
- Bonti Flakes (2 tbsp)
- Bottle Yuzu Juice (1/4 cup) fresh
Instructions
- Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring it to a boil over medium heat.
- Remove from the heat and let cool.
- Pour sauce through a strainer into a bowl and discard bonito flakes. Add yuzu juice
