If you have ever been to a Japanese restaurant, I am sure that you have heard of this sauce called “Ponzu”.
Ponzu, which is a citrus based sauce, is commonly used in Japan as a condiment. How common? It is REALLY common.
Ponzu is tangy, fresh and yet quit round. In my opinion, it goes well with everything! AS a condiment, you can use it on a light flavoured dish (e.g. Salad, Tofu, Nabe Hot Pot) to give a bit of excitement, or you can use it for fatty proteins (e.g. fatty salmon, beef steak) to give a bit of refreshment.
The Standard recipe of Ponzu sauce is combine Soy Sauce and your favourite citrus (Yuzu and Sudachi Citrus are common in Japan), and then soak a piece of dried kelp and bonito flakes in the juice to make the sauce softer and sweeter. It is ready to use after resting it in the fridge from overnight to a week.
Today, I would like to introduce my super easy version of it.
Here we are in Australia in the busy environment. If you are like me, do you feel that you cannot be bothered searching for some special Japanese ingredients and waiting for another day to taste it?
In this Ponzu recipe, I made it as Ponzu “dressing” rather than “sauce”, therefore, it is still good to use on the day it’s made. Of course you can make a big volume and store it in the fridge too, just like a normal Ponzu recipe.
I use Lime here, but if you wish, you can mix with lemons and/or oranges and make your own citrus flavour!
If you would like to use up your citrus from your garden and/or try something different on your salad, please try this ponzu dressing. Hope you like it.
Ingredients: 150ml Lime Juice 50ml Soy Sauce 2.5g Dried Bonito Flakes (Japanese Katsuo bushi)
Method: Mix all ingredients You can use it straight away or it can be stored in the fridge for a week to make it rounder.