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.
owels.
To make the ponzu sauce, combine all ingredients in a
PONZU SAUCE:.
Put bonito flakes, stock, lime juice, soy sauce, and mirin in
then rub in the soy sauce, if using, and season with
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,.
260 degrees C).
Combine ponzu sauce, 1 cup cilantro, pineapple juice
Make Sauce:
Combine the ponzu sauce and the ketchup in a
hicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for
Mix ponzu sauce, soy sauce and mayonnaise to make dressing.
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.
rock-pot. Mix together the Ponzu Sauce, ketchup, Pepsi cola, garlic and
tart your sauce.
combine all sauce ingredients in small sauce pan. simmer
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.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.