Ponzu sauce: Homemade recipe and alternative ideas when there is no Yuzu

Ponzu basics, how to make ponzu sauce!

What is ponzu sauce

Homemade Ponzu Sauce Recipe

Ingredients

• Yuzu .....Approximately 4 pieces (100 ml of fruit juice is required)

• Dark soy sauce ... 150 ml

• Kombu Seaweed ...5g

• Katsuobushi . ..5g

* You can get other fruit you can get, like strong sour orange (daidai) and fragrant sudachi, not just yuzu. Regardless of the citrus you use, squeeze it until you get 100 ml of juice, but if you don't get 100 ml you can add rice vinegar to get 100 ml.

Preparation

This recipe calls for about 100 ml of citrus in the form of pressed juice. If it is enough, it is delicious to make it with squeezed juice, but if it is not enough, add vinegar and commercially available juice to make 100 ml, so prepare the ingredients too.

Cut the yuzu in half and squeeze out the juice to keep the seeds out. Even after squeezing once, it's good to press a spoon, etc. against the pulp inside and squeeze out the juice without leaving it.

Even with the same yuzu, the amount of juice varies by size and season, so if 100 ml is not enough, add vinegar or commercially available juice to make 100 ml.

The rest is easy to do. Put the soy sauce and fruit juice in a storage container, such as a clean bottle, and add kombu seaweed and dried bonito. Then leave it in the refrigerator.

You need at least 1-2 days to put it to rest. If possible, it will be better to let it sit for 1-2 weeks.

When using it, take out the kombu seaweed, squeeze the bonito dry, and squeeze it firmly before use. If you keep it in a clean jar, you can enjoy it for half a year!

• If you want a smoother finish, add a small amount of boiled mirin.

• If you don't want to let it sit for a short time, rub in just the amount you want to use and soak the rest in kombu seaweed and dried bonito until the next time you use ponzu sauce.

If you want to substitute it more easily, " Mentsuyu + rice vinegar"

• Mentsuyu ... 1 tablespoon

• Rice vinegar... 1 tablespoon

By using mentsuyu instead of soy sauce, the sweetness and umami of the dashi broth will be added. If you have citrus juice, add a few drops to enhance the flavor.

It has a dashi flavor, so it's a good idea to use it for yudofu, hot dishes, and Japanese dishes.

Note:

• The combination of mentsuyu and vinegar is light in color but has a strong flavor. The sweetness of the mentsuyu is moderate, so I felt that it was easy to eat with mild acidity.

• However, the flavor of the mentsuyu soup broth is a bit strong, and although it goes well with yudofu, it seems that you will be the one to choose which dish to use.