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If I were told I was allowed to live with only one sauce or dressing for the rest of my life, I would choose ponzu without any doubt. I just love ponzu and everything about it -- the light, tangy flavor, its versatility and its very low calorie count.
Ponzu is a citrus-based soy sauce commonly used in Japan, and is now gaining worldwide fans. Believe it or not, this sauce was inspired by visitors from Holland during the 17th century, and the “pon” in ponzu comes from the Dutch word “pons,” which shares the meaning of the word punch in English. In other words, ponzu is a “punch” of vinegar, citrus and soy sauce.
The tangy sauce compliments pretty much anything. It is wonderful on grilled beef steaks, shabu-shabu-style boiled pork, chilled or warmed tofu, grilled vegetables, fish both raw and cooked… the list can go on and on.
The magical ponzu can be mixed with, for example, olive oil to make a light salad dressing, mayonnaise to make a dip for chips and veggie sticks, and melted butter to make a complex-flavored sauce that you thought you could only be served at a restaurant. Again, the marriage is endless.
Commercial ponzu is commonly found in your local Asian stores, but homemade ponzu tastes fresher, and is much better for you. All you need are simple ingredients. The preparation time is less than 5 minutes, including washing the utensils after the mixing.
BASIC PONZU
Ingredients: 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/3 cup soy sauce 2 tablespoons vinegar (any kind) 2 tablespoons sugar
Whisk together and let sit for an hour to settle the flavor. Will keep in refrigerator for up to three days in a sealed container.
Here is my twist on the basic ponzu.
ONION PONZU
Microwave a small to medium sized peeled onion on low heat for 4 minutes, wrapped in plastic wrap. Puree in a food processor. Combine with ponzu.
The sweetness of the onion makes this ponzu extra special. I like to serve it as a dipping sauce for bacon-wrapped asparagus and cherry tomatoes as seen in the photo.
It’s your turn to get creative!
© Japan Today
2 Comments
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smartacus
I love ponzu. All summer I have been using it on cold shabu-shabu.
Tessa
Crazy about ponzu. In summer I pour it over chilled tofu. In autumn and winter I use it on grated daikon to eat with grilled fish and hotpot (nabe). My favourite ponzu comes from Kochi prefecture, it's difficult to find.