For 6 
€ 1.36 /pers. 
60 kcal/100g
Ingredients
- 100 ml mirin
- 50 ml orange juice
- 40 ml lemon juice
- 40 ml lime juice
- 130 ml soy sauce
- 2 heaping teaspoons (dessert type) of katsuobushi (dried, fermented and smoked skipjack or bonito tuna)
Japanese food is on the rise. Dishes such as the traditional miso soup or the well-known ramen have gone from being completely unknown to us to being part of our daily gastronomy . Even Japanese condiments like wasabi are known to everyone, with their supporters and detractors. Today we bring you another condiment that is essential in Japanese cuisine, ponzu sauce.
Many define ponzu sauce (ポン酢) as a Japanese-style vinaigrette sauce , but in reality it is a dressing widely used for meats, fish, pasta, etc. Among its ingredients we find soy sauce, rice vinegar and yuzu, a citrus fruit similar to lemon . Starting from this base, we can find more or less complex ponzu sauce recipes depending on the region of Japan where we are. Ponzu sauce is usually used to season vegetable, legume, meat and fish dishes, and is a basic for preparing the famous Japanese soba noodles.
In this recipe we have adapted the ingredients a little so that you do not complicate your life with them, but you will have to look for mirin and katsuobushi in specialized stores. Even so, dare to try this sauce if you are fans of Japanese food, because you will surely love it.
Preparation of ponzu sauce
- We put the mirin in a saucepan and bring it to a boil. We let it cook until it has reduced by half and remove it. Pour the mirin into a bowl and add the lime, orange and lemon juices, as well as the soy sauce.
- We mix everything well and add the katsuobushi. We stir the entire mixture, cover it with plastic wrap and let it rest for 8 hours in the refrigerator. After this time, we strain the sauce through a very fine strainer, put it in a sauce boat that allows us to handle it well and store it in the refrigerator for when we want to use it.
Tips for a perfect ponzu sauce
- We should not squeeze the citrus fruits to the maximum because they will give bitter tints to the sauce. It is better to squeeze them a little less and take advantage of that juice.
- We can try dressing any meat or fish with this sauce. It will give it an oriental touch that will be to die for.
- There are recipes that also add kombu seaweed . We can add it if we find it to give it more flavor, although it is difficult to find.
