then rub in the soy sauce, if using, and season with
owels.
To make the ponzu sauce, combine all ingredients in a
PONZU SAUCE:.
Put bonito flakes, stock, lime juice, soy sauce, and mirin in
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.
ith a bowl of ponzu sauce.
For Ponzu Sauce: Mix all ingredients in
Combine daikon, ponzu sauce and green onions. Set aside.
Marinate beef in sake, soy sauce, ginger juice, salt, sesame oil and mashed garlic for 5 minutes.
Oil and heat a saucepan. Add the marinated meat in the pan and stir fry for 2 minutes.
Serve the meat on a plate. Top with grated daikon mixture.
Preheat oven to 400 degrees.
Place sea bass in a pan and pour ponzu sauce over it.
Bake for 15-20 minutes,.
ombine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef
hicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for
mall bowl, combine the sake, ponzu, sesame oil, mirin, vinegar, sesame
260 degrees C).
Combine ponzu sauce, 1 cup cilantro, pineapple juice
Make Sauce:
Combine the ponzu sauce and the ketchup in a
Boil soy sauce in a pan.
Add bonito flakes, and mix well.
Let cool.
Drain the soy sauce.
Mix soy sauce with vinegar and yuzu or lime juice.
Mix ponzu sauce, soy sauce and mayonnaise to make dressing.
Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook.
Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
Keep the sauce in the refrigerator.
For the sauce:
Use a zester to
arlic.
To make chicken ponzu:.
Preheat large saute pan
about 1 minute. Add the ponzu sauce; stir just until it is
Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.