07 March 2010

Ponzu Sauce

This is the recipe for the Ponzu dipping sauce I used with the Beef Tataki. Ponzu is actually a good accompaniment to other meat or fish dishes and can also be used in salads as a vinaigrette.

Ponzu is a citrus flavored soy sauce that is simple yet adds another dimension to the item you have it with. It should be perfectly balanced in terms of saltiness and tanginess without overpowering the dish it is paired with. Ponzu can be used as an alternative for soy sauce when eating sashimi.

For best results, try to use fresh lemon and limes for the citrus juice. Grapefruits can be used as well.

Ponzu Sauce
  • 2 tablespoons fresh lime and lemon juice (about 1 tablespoon each)
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 tablespoon bonito granules (dissolved in 2 tablespoons of hot water)
  1. In a bowl, combine all the ingredients together and cover and let sit in the fridge overnight. Let the ponzu come back to about room temperature before using.


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