Boom! Done! Your ponzu sauce is ready to serve. Easy enough to make, isn’t it? How are you going to serve yours? Nothing spicy here today, but big flavor nonetheless! We greatly enjoy sushi and sashimi in our home, and a good ponzu sauce is important for us to keep on hand when the sushi cravings strike. You can definitely buy it from the store, but when you make it at home, you not only get a vastly superior sauce, you can also control everything that goes into it. Never heard of ponzu sauce? It is often used as a simple dressing for meats and fish, or as a dip for sushi and sashimi, hot pot dishes like shabu shabu, or dumplings. Today, most versions you’ll find available at stores is made with soy sauce, though you can make it without it, instead focusing on the combination of citrus and vinegar. We love it with soy sauce, as an alternative to soy sauce for our meals. I prefer making my own at home, as it’s so easy to do, and tastes way better than anything you get from the store. I hope you enjoy it as much as we do. Let’s talk about how to make ponzu sauce, shall we? Strain Out the Solids. Strain and serve as desired. That’s it, my friends. I hope you enjoy this citrus ponzu sauce recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Sushi and sashimi Grilled meats Dumplings Shabu-Shabu (hot pot) Cold noodles - it really livens them up! Stir fry dishes - add a splash for a nice citrus blast.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
