ponzu

Japanese Condiment: Ponzu Sauce. Enjoy making this all-purpose Japanese citrus sauce at home!

Ponzu Sauce

soy sauce

lemon lemon

mirin ((2 Tbsp sake

katsuobushi (dried bonito flakes) ((packed; 6 g; skip

kombu (dried kelp) ((2" x 3" strip; 6 g))

Gather all the ingredients.

Combine all the ingredients in a sterilized mason jar and mix well.

Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.

After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).

You can keep homemade ponzu in the mason jar for up to 1 month (to be safe); however, if you substitute mirin with water and sugar, please use it within a week. When you use ponzu, make sure not to cross-contaminate. The sauce can last for 6-12 months if you sanitize and keep everything clean during making the ponzu.

To Store

This healthy and flavorful Japanese Kani Salad is so easy to whip up, and it&#x27;s absolutely amazing when tossed in a light and refreshing ponzu mayonnaise dressing! It&#x27;s guaranteed to be a hit with your entire family!

Japanese Kani Salad

oz imitation crab meat

½ English cucumber ((6 oz, 170 g))

corn

Tbsp mayonnaise

Tbsp Ponzu ((you can make my Homemade Ponzu recipe))

Tbsp toasted white sesame seeds

½ tsp soy sauce

Cut the imitation crab in half (if necessary) and shred it. Peel the English cucumber with a stripe pattern. Cut the cucumber in half lengthwise and diagonally cut into thin slices.

In a medium bowl, combine shredded imitation crab, cucumber slices, and corn. Add the dressing ingredients to the bowl and combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

Keep the ingredients and dressing ingredients separately in the refrigerator. Mix together right before you serve.

If you make the salad ahead of time:

You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.

This no-cook dipping sauce features ponzu, the citrus- and soy-spiked Japanese sauce, that's enlivened with ginger, scallions, and sesame oil. It's reminiscent of teriyaki, but substantially more complex. Try it with dumplings, simply cooked chicken, or steamed or roasted fish.

Ponzu-Ginger Dipping Sauce Recipe

ponzu sauce

scallions

ginger

mirin

sesame oil

salt

In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.

At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim’s golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon’s unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find — it’ll make all the difference in this simple recipe. This version, adapted from Mrs. Kim’s original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.

Kimchijeon (Kimchi Pancake)

citrus ponzu sauce

toasted white sesame seeds

scallion, thinly sliced

potato starch

all-purpose flour

garlic powder

baking powder

sea salt

kimchi (about 10 ounces), plus 1/4 cup kimchi juice

scallions, chopped

gochujang

sugar

fish sauce

neutral oil,

Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.

Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.

Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.

Set a 10-inch cast-iron pan over medium heat. When it’s hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.

Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It&#039;s super simple to make - two minutes and you&#039;re ready to get dipping or drizzling.

Japanese Ponzu Sauce

lemon juice

lime juice

dashi powder (dissolved in 2 tbsp water)

¼ tsp mirin

tsp rice wine vinegar

Pour all ingredients (soy sauce, lemon juice, lime juice, dashi powder, mirin and rice wine vinegar) into a small bowl.

Whisk together and taste test. Add a little more of any ingredient til you&#039;re happy with the flavour.

Garnish with spring onion. (Omit if storing for later use in the fridge.) Serve beside your favourite dipping foods such as gyoza or udon, as a sauce for steak or seafood, or as a zesty salad dressing.

https://www.youtube.com/watch?v=378FHiMIFgY

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It’s super simple to make – two minutes and you’re ready to get dipping or drizzling.

Japanese ponzu is like an epic party of sweet + tart + bitter + salty flavours. All of this comes about from ponzu’s unique blend of soy sauce, dashi (seaweed) stock, sweet rice wine (mirin), rice vinegar and a splash of citrus juice.

With all of this going on you’d think Ponzu would be all kinds of crazy! But we’re here to say that everything works together in perfect Japanese harmony.

Ponzu isn’t just a delicious Japanese dipping sauce with Shabu Shabu or Gyoza, it’s  also the perfect salad dressing, steak sauce or meat glaze. Find out more below!

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Quick Japanese Ponzu Sauce [6 Ingredients / 2 Mins!]

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb – shiso leaves.  You’ll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. So make a big batch!&nbsp;

Tofu Salad with Sesame Ponzu Dressing

red leaf lettuce ((rinsed and pat dry))

½ block soft/silken tofu (kinugoshi tofu) ((drained))

Tbsp dried wakame seaweed

corn ((optional))

cherry tomatoes ((halved, optional))

shiso leaves (perilla/ooba) ((optional))

Tbsp Ponzu

Tbsp roasted sesame oil

⅛ tsp kosher salt

½ Tbsp toasted white sesame seeds

Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.

In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.

Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste).  Whisk all together.

Stack shiso leaves and cut into julienned strips.

Cut the tofu into small cubes.

Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.

Place the tofu, wakame seaweed, and shiso leaves.

When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

What to do with fresh yuzu fruits? Make this delicious Japanese dipping sauce called Yuzu Ponzu (Yuzu Pon)! The homemade version tastes so much better than the store-bought one and it&#039;s extremely easy to make a big bulk to enjoy later!

Yuzu Ponzu (Japanese Yuzu-Flavored Dipping Sauce)

kombu (dried kelp) ((1 inch x 1.5 inches, 2.5 cm x 4 cm))

katsuobushi (dried bonito flakes) ((omit for vegan/vegetarian))

½ cup freshly squeezed yuzu juice

Add a piece of kombu and katsuobushi to a sterilized, wide mouth, 16-oz (2 cups, 480 ml) mason jar.

Add mirin, soy sauce, and yuzu juice.

Make sure kombu and katsuobushi are submerged. If not, cover the lid and give a good shake. Store the jar in the refrigerator for 24 hours.

Strain the yuzu ponzu into a fine-mesh sieve over a measuring cup. Discard the used kombu and katsuobushi. You can also repurpose them to make furikake rice seasoning. Pour the yuzu ponzu back into the jar.

You can enjoy the yuzu ponzu immediately. However, it&#39;s best to wait for a week (or up to 3-4 months!) so that the flavors have a chance to meld and to round out the sour taste from the yuzu.

To Enjoy

Store the yuzu ponzu in the refrigerator and keep it for up to 6-12 months.

Find some time on the weekend to meal prep these healthy, home-cooked DIY Bowls! Not only are they fun, but they can also save so much of your time and money. No more asking yourself what to cook for dinner after a long day!

Meal Prep DIY Bowls

green onions/scallions ((130 g

red chili pepper

Tbsp sugar

Tbsp sake

Tbsp rice vinegar (unseasoned)

Tbsp ponzu

salmon

Tbsp extra-virgin olive oil

kosher salt (Diamond Crystal; use half for table salt)

black pepper

oz extra-firm tofu

Tbsp potato starch

lb boneless, skinless chicken thighs

garlic ((pressed/minced))

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for pan-frying))

Veggies/Mushrooms: Rinse and cut vegetables to appropriate sizes. Clean and cut the mushrooms. This julienne peeler is helpful to save time julienning carrot and peeling cucumbers.

Salmon: Prepare the salmon by cutting into individual pieces and drizzle sake to remove unwanted odor.

Tofu: Wrap the tofu with a paper towel and press tofu with a heavy object on top.

Chicken: In a large bowl, put in the chicken marinade ingredients (except for potato/cornstarch and oil). Add the chicken and marinate until you&#039;re ready to cook (at least 30 minutes).

① PREP (WASH, CUT, and MARINATE)

Salmon: Prepare a baking sheet lined with a parchment paper. Drizzle olive oil over the salmon and season it with salt and pepper. Bake at 425 ºF (218 ºC) for 12-15 minutes.

Veggies: Boil water in a large pot and boil the veggies until tender (2-4 mins).

② BAKE #1 (A SHORTER COOKING TIME) + BLANCH

Tofu: Cut the tofu into small cubes.

Prepare potato/cornstarch and oil in each bowl. Dredge the tofu cubes, shake off excess starch, and coat with the oil.

Prepare a baking sheet lined with a parchment paper. Place the tofu and bake at 425 ºF (218 ºC) for 25-30 minutes.

Chicken: Coat the marinated chicken with corn starch and shake off any excess.

Heat the oil in a large pan over medium-high heat (or medium heat on the professional stove). Pan fry the chicken for 3-4 minutes on each side until crisp and golden on the outside and cooked through on the inside. Don&#039;t flip until one side is done. Drain off excess oil on a paper towel.

③ BAKE #2 (A LONGER COOKING TIME) + PAN FRY

Veggies: Coat the vegetables of your choice with olive oil and season with salt and pepper. Bake at 425 ºF (218 ºC) for approx. 15-20 minutes (cooking time varies depending on the vegetables).

Ponzu Sesame Sauce: Combine all the ingredients in a mason jar.

Sweet &amp; Tangy Scallion Soy Sauce: Slice the green onions. Remove and discard seeds from the red chili pepper and cut into small rounds.

Heat sesame oil and chili pepper in a small pot. When the oil is hot, add green onions and saute.

Add the sugar, rice vinegar, and sake.

Add the soy sauce and bring it to simmer to let the alcohol evaporate. Turn off the heat and set aside.

You can save the sauces in mason jars.

④ BAKE #3 (IF ANY) + MAKE SAUCES

Pack each ingredient and dish in separate containers.

⑤ PACK INTO CONTAINERS

Make bowls based on the eater&#039;s preference and drizzle sauce of choice.

⑥ MAKE DIY BOWLS

Baked mushrooms are the ultimate low-lift creation. Here, mushrooms are tossed in a simple ponzu marinade, topped with cubes of butter and citrus slices, then baked into perfection in a hot oven.

Baked Mushrooms in Miso Butter Sauce

miso

spice blend* (optional)

mushrooms, cut or torn into bite-sized pieces

butter,

chives

Preheat oven to 425F with a rack in the center.

Stir together the ponzu, miso and spices in a small bowl.

Toss the mushrooms with half the marinade, gently in a medium bowl. Drizzle the remaining marinade over and gently toss again. Until everything is thoroughly coated.

Transfer the mushrooms to a medium baking dish - something 7 or 8-inches round or equivalent. Scatter the citrus across the top and then dot with the cubes of butter. Cover with parchment paper (tucked around the mushrooms) or foil and bake for 20 minutes.

Uncover and serve immediately sprinkled with chives.

Ponzu sauce is a Japanese citrus sauce that can be used on many different dishes. Learn to make it authentically with the ponzu sauce recipe!

Ponzu Sauce ポン酢

soy sauce (*1)

kombu kelp strip

0.2 oz bonito flakes (*2)

citrus juice (*3)

pour soy sauce and mirin into small saucepan

Pour soy sauce and mirin into a small saucepan over high heat.

bring it to boil

Bring it to a boil and then turn the heat off in order to evaporate the alcohol content of the mirin.

add kombu and bonito flakes

Add kombu strip and bonito flakes to the saucepan while the mixture of soy sauce and mirin is still hot.

add citrus juice

When it has cooled down, add a citrus juice of your choice.

refrigerate

strain

Strain the ponzu sauce with a fine mesh strainer and pour it into a sterilized jar.

This single serve creamy shrimp ramen tastes like it came out of a restaurant and takes 10 minutes to make — no seasoning packets required.

10 Minute Single Serve Creamy Shrimp Ramen

Bone Broth

Ponzu Shoyu (ponzu with soy sauce

tbsp Miso paste (white)

tbsp Japanese Mayo

Garlic (minced)

tsp Ginger (grated)

tbsp Chili garlic sauce

Ramen noodles package (no seasonings)

Spinach

Carrots (shredded)

oz Shrimp (raw, deveined)

Lime juice (to taste)

Green Onion (for serving)

Add bone broth, ponzu and miso to a pot and bring to a boil, then reduce to a simmer and cover. I added a squeeze of lime here too. If you love tart, citrus flavor, do the same!

To a small bowl, add your egg, Japanese mayo, grated garlic and ginger, and chili garlic sauce and whisk to combine.

Temper your egg mixture by ladling/spooning the hot broth into the eggs, one spoonful at a time while whisking. Add a few ladles/spoonfulls or so altogether. This will slowly raise the temperature of the eggs so they don’t scramble when you add the whole bowl to the pot of broth.

Add your uncooked ramen noodles, spinach, and carrots to broth and cook a few minutes.

Once ramen is almost done cooking, turn off the heat, add your shrimp and tempered egg mixture into the broth and stir.

Top 12 ponzu recipes from across the web

The most viewed ponzu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ponzu Sauce

Japanese Kani Salad

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Japanese Ponzu Sauce

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Shabu Shabu

Top 12 ponzu recipes from across the web

The most viewed ponzu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ponzu Sauce

Japanese Kani Salad

Ponzu-Ginger Dipping Sauce Recipe

Kimchijeon (Kimchi Pancake)

Japanese Ponzu Sauce

Tofu Salad with Sesame Ponzu Dressi...

Yuzu Ponzu (Japanese Yuzu-Flavored ...

Meal Prep DIY Bowls

Baked Mushrooms in Miso Butter Sauc...

Ponzu Sauce ポン酢

10 Minute Single Serve Creamy Shrim...

Shabu Shabu

The most viewed ponzu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine