This article originally appeared on http://www.justbento.com.
Practical and fun bento box tips and ideas, healthy bento recipes from Japan and the world. Brought to you by Makiko Itoh of Just Hungry.
Ponzu Sauce
posted by Wakkun on Sun, 2009-05-10 04:41
Hi Maki,
Good day! I was wondering if you could share how you make ponzu sauce. I really enjoy tasting the ponzu from the Japanese restaurants. Tried making my own from a recipe I was given and did not care for the taste too much. It tasted quite different from the ones I have had at the restaurants.
Do you actually make your own or do you buy the pre made bottles from the grocery store. If so, could you share which brand you actually buy?
Thanks!
New forum activity since your last visit
Title | Author | Answers | Last Post |
|---|---|---|---|
| IMPORTANT: If you have a blog on JustBento... | maki | 1 | 1 week 6 days ago |
| Kakigori - Japanese shaved ice | Loretta | 6 | 2 weeks 1 day ago |
| Help me through the cauliflower glut | Loretta | 24 | 3 weeks 1 day ago |
| What should I bring back from Japan? | Awfulknitter | 5 | 3 weeks 4 days ago |
| Wal-Mart has Lock And Lock | SewingDiva | 5 | 3 weeks 5 days ago |
Join the Just Bento flickr pool
Join the Bento Gear flickr pool
Recently commented articles
- A beautiful Mother's Day bento (2 comments)
Active forum topics
- IMPORTANT: If you have a blog on JustBento...
- Kakigori - Japanese shaved ice
- Help me through the cauliflower glut
- What should I bring back from Japan?
- Wal-Mart has Lock And Lock
- Japanese bread recipes
- The fake Japanese/Asian restaurant Hall of Shame
- Marinated Garlic Cloves
- Line-drying Clothes
- Homemade natto?
Recent articles
- Just Hungry, Japanese food and more
- Hungry For Words: My language blog (mostly Japanese)
- Maki's personal site
Subscribe to Just Bento
Subscribe to Just Bento - a healthy meal in a box: great bento recipes, tips, and more
Or...subscribe by email:
Ponzu sauce is very easy to make, though to get an 'authentic' flavor it's a bit difficult. But anyway the basic formula is:
- 7 Tbs. soy sauce with a big handful of katsuobushi (bonito flakes) and a piece of konbu soaked in it and strained out, or even better, Japanese essence
- 5 Tbs. vinegar (rice vinegar is standard, but you could use other vinegars, especially fruity ones) or a mix of vinegar and citrus juice
- 3 Tbs. mirin
Combine and ideally let rest for a few hours before using. You can just mix this in the same proportions and store it in a bottle (in the fridge).
What gives it that citrusy flavor however is citrus juice. The problem is that it's difficult to get a hold of the actual citrus that is usually used, like yuzu, kaposu, daidai, etc. But lemon is fine, and lime gives it an interesting twist.
The Big Onigiri.
- Wherever you go, there you are. -
Great! Thanks a lot! Will have to try this soon.
Post new comment