Ponzu Sauce, Authentic
"The magic of Ponzu is possible in your own kitchen - Fresh is the secret; don't settle for the bottled stuff.
Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It's also used as a dipping sauce for appetizers and such - Your imagination is your limit."
photo by Jostlori
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1/2 cup
ingredients
- 1⁄4 cup orange juice, and zest
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 1⁄2 teaspoons fresh lime juice
- 1 pinch cayenne pepper
- 1 teaspoon water
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon sesame oil
directions
- Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
- Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
- Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
- Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
- Allow to cook for another minute or two, add sesame oil, stir.
- It's done! There, that was easy, wasn't it? Now taste it.
- It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff.
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Reviews
-
Wow! This sauce is amazing! A small bottle of Ponzu sauce costs about $7 here - more than double the US price! So this is a wonderful find... Made it mostly as written with the exception of the sake (too expensive here) - substituted mirin and reduced the sugar. In the future, I will probably leave out the cornstarch so that it turns out a little runnier. -
Delicious! This was my first Ponzu sauce ever, and I enjoyed it very much! We had it with cold Vietnamese spring rolls made with rice paper and a salad and shrimp filling, and this sauce was a hit with it. Will make it again! Thanks for sharing.<br/>Made for Ramadan Tag / N*A*M*E Forum
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
