Best Homemade Ponzu Sauce Recipes

HOMEMADE PONZU SAUCE

Steps:

• Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.

CALAMARI FRIES WITH HOMEMADE COCKTAIL SAUCE AND PONZU MAYO

Steps:

• Heat canola oil to 360 degrees F in a pot.
• Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
• Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.
• Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.
• Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.

ASIAN ESSENTIALS: HOMEMADE PONZU SAUCE

Steps:

• 1. PREP/PREPARE
• 2. This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is a citrus based sauce with tart-tangy flavor like a lemony vinaigrette.
• 3. Because of its versatility & refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, as a marinade for grilled meats and vegetables, or a dressing for salads and/or cold noodles.
• 4. Most of the larger grocers carry the Asian elements of this recipe; however, if they do not... there is always Amazon.
• 5. Gather your Ingredients (mise en place).
• 6. Combine all the ingredients in a tightly-sealed, non-reactive jar.
• 7. Place into the fridge for about 2 weeks.
• 8. Chef's Note: Once a day, if you remember, go into the fridge and give it a light shake.
• 9. After two weeks, run the sauce through a strainer, then reseal, and keep refrigerated until needed.
• 10. PLATE/PRESENT
• 11. Use anywhere you want a light soy/tamari sauce with awesome citrus notes. Enjoy.
• 12. Keep the faith, and keep cooking.

STEAMED VEGETABLES WITH HOMEMADE PONZU SAUCE

Steps:

• For the sauce:
• Whisk all of the ingredients in a small bowl. Set aside.
• For the vegetables:
• Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.