Place the cubed tofu in a bowl and pour soy sauce on top. Sesame Oil, Sunflower Oil, Canola Oil, etc. It is used as a dipping sauce for grilled meats and fish, and as a dressing for salads and noodles. In a Marinade – We love the slight citrus note the ponzu sauce adds to a marinade for flank steak or pork. 1 t yuzu juice. Turn the heat medium and bring it to a gentle simmer. Add kombu and bonito flakes. Mince the cilantro and thinly slice the green onions. Ponzu sauce is a citrus-based sauce commonly used in Japanese cuisine. (Some restaurants will even let their ponzu sauce steep for a month. In addition to that, it also contains sugar, salt, and other seasoning to create nicely balanced flavor. Then, strain it and let the liquid cool off. Store dressing in an airtight container for up to 2 weeks in the fridge. Soy sauce mainly consists of soybeans and salt. Instructions Heat 30 ml mirin in a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol. In a Marinade – We love the slight citrus note the ponzu sauce adds to a marinade for flank steak or pork. Marukan Yuzu. Add to a small mixing bowl (I used a measuring cup) Zest and juice the lime - add to the mixing bowl. Combine the sake and mirin in a small pot and bring to a boil on the stovetop. Step 1. citrus fruit juice - lime or yuzu, yuzu preferred. Remove from heat once boiling and allow to cool completely. Comments (0)1. Secure the lid on the jar and give the mixture a good shake until combined. Serve as a dipping sauce for tempura. This item: Kikkoman Ponzu Sauce, 10-Ounce Bottle (Pack of 3) $2411 ($0. 4 – Mentsuyu + Vinegar. One of my favorite Nigiri rolls in the cities. Once the bottoms are golden, turn down the heat to low. Cut avocados in half. Steep the Ponzu. In Japan, you can find various brands ponzu available at grocery. The ingredients and method for making homemade ponzu sauce are given below. Ponzu sauce is a Japanese dressing and marinade that is similar to soy sauce, but has a distinctive tangy, often acidic flavor. Combine all of the ingredients except for 2 tablespoons of lemon juice in a jar or container. 1 scallion . The key ingredients used to make yuzu ponzu are soy sauce and, of course, yuzu juice, which need to be carefully combined to create something that’s equally acidic and rich in umami. 3. If not, cover the lid and give a good shake. Meanwhile, prepare miso slaw. Ponzu is a citrus-based sauce commonly used in Japanese cuisine. Make this all-purpose, citrus-based ponzu sauce recipe at home to use in dipping sauces and salad dressings. 'Yuzu' is Japanese for citron, a yellow thick skinned fruit Citrus medica that resembles a lime or lemon but is larger and not as acidic. 2 teaspoons soy sauce. When it comes to a ponzu sauce substitute, you’re looking for an umami flavor, citrus, salty, or even sour taste. Yo no creo que sea necesario que la mantequilla ponzu. Roll perilla leaves together and cut the roll to 1mm thick all the way through. Another difference between the two sauces is their uses. Ingredients: water, soy sauce (water, wheat, soy beans, salt), sugar, vinegar, citrus juice (yuzu), salt, konbu extract, concentrated lemon juice, citric acid, yeast extract, natural flavor. Instructions. Bring to a simmer, then turn off the heat. Place all the pieces into a glass bowl and cover with ponzu. Ponzu is an all-purpose citrus soy sauce condiment used as a finishing sauce or for dipping shabu shabu or hot pot dishes. The tangy flavor of Ponzu Sauce is from rice vinegar and citrus juice. Ways to Use Keto Ponzu Sauce. In a large bowl, combine 2 Tbsp soy sauce and the grated ginger. It is made from a combination of soy sauce, rice vinegar, and citrus juices, such as lemon or orange. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. I often use it. For the ponzu sauce: · 3/4 cup fresh lime juice. But you can store this for up to 2 weeks. Ponzu, oil, pureed garlic, grated ginger, lemon juice, sesame oil, sesame seeds, salt and pepper. Peel and mince the garlic and ginger. Season with salt and pepper to taste and return to top zone of Suvie. soy sauce (water, wheat, soybeans, salt), water, vinegar, sugar, salt, bonito extract (fish), lactic acid, lemon juice, autolyzed yeast extract, natural lemon and orange flavors with other natural flavors, sodium benzoate: less than 1/10 of 1% as a preservative, succinic acid, disodium inosinate, disodium guanylate. Place all ingredients in a large bowl. Thinly slice red onions. "Yuzu is perfect for creating balance in a dish," shares. 2. Ponzu is the perfect addition to any dish. With its unique savory-sour flavor profile, ponzu has become a staple condiment in Japanese cuisine and one of the most popular ingredients used in Japanese cooking. Sauté for 30 seconds on each side then transfer to plate. You don’t really need to boil it. Pour in the citrus juice and soy sauce. Wish to learn more about Japanese cooking? Ponzu sauce as a marinade works well to cut through fatty flavors of meats and other proteins. Pat the tofu very dry on both sides. Make the sauce. Toss to combine and taste. ½ cup light. A flavorful recipe for Ponzu Sauce- a refreshing soy & citrus-based Japanese condiment to serve with sushi, cold noodles, salads & Poke Bowls. 00Select the department you want to search in. Remove the. Some people like to add some rice vinegar or citrus juice, as well as a sweetener, such as sugar or honey. Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. Ponzu sauce is a citrus-based sauce that originated in Japan. soy sauce (water, wheat, soybeans, salt), water, sugar, vinegar, salt, bonito extract (fish), lactic acid, lemon juice, autolyzed yeast extract, natural lemon and orange flavors with other natural flavors, succinic acid, disodium inosinate, disodium guanylate, sodium benzoate: less than 1/10 of 1% as a preservative. Shake - Add the soy sauce and yuzu juice to the jar. Combine soy sauce, orange juice, 1/2 cup cilantro leaves, 5 tablespoons water, rice vinegar, lemongrass, mirin, ginger, and Thai chiles in a blender; process until smooth, about 1 minute. So explain to me what ponzu butter is. In a small bowl whisk together the yuzu koshu, sesame oil and ponzu until combined. Roast in a 350° oven for 8-12 minutes. The lemon flavor will matches so well with dashi stock in mentsuyu, and the ponzu. Begin by preparing salmon. Saucen er. To use it as a ponzu sauce substitute, simply mix hoisin sauce and rice vinegar in a 1:1 ratio. La sauce ponzu est une sauce japonaise à base d’agrumes japonais. Lay kombu on a flat surface and use a damp towel to wipe off the crystallized white salt on both sides. Ponzu sauce is Japanese seasoning made from citrus juice. Katsuobushi (Bonito Flakes): ¼ cup - Brings in a smoky, fishy taste. Strain the sauce and chill it (covered) in the fridge. The resulting flavor is full of depth that exhibits both tanginess and. The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. This will definitely give the closest flavor profile to store-bought ponzu sauce. Rice Vinegar: 2 teaspoon - Introduces a mild acidity. Bake for 10 minutes, flip over and bake another 10 minutes. It’s tart, with a thin, watery consistency and a dark brown color. Bring to a boil. 27Kikkoman - Traditionally Brewed Soy Sauce, Organic Soy Sauce, All Purpose Seasoning, No Added Preservatives - 1 Gallon (Pack of 1) 4. Ponzu. ¼ cup dried bonito flakes, 1 piece dried kelp. 3. Cooks both within Japan and. Ponzu sauce is a popular Japanese all-purpose sauce. Preparation. ) Drain to get rid of excess bonito flakes. We haven’t tried it yet, but we’re curious to try making ponzu ceviche this summer! 3. Otafuku has a large product catalog of vegan sauces, and they are one of the few brands that also offers a vegan ponzu option. Add soy sauce and simmer 5 minutes. Citrus juice is including lemon, lime, yuzu, sudachi, and kabosu. This will definitely give the closest flavor profile to store-bought ponzu sauce. This recipe is quick and simple to make, and. Strain through a fine strainer or double layer of cheesecloth. Course: Sauces and Condiments. As a Chef, I always hope people will try what I feel to be a good pairing, but people have different tastes and I'm fine with that. This is just a general guideline to ponzu shoyu, which is what I assume you meant. Cover ponzu and chill. 1. As we mentioned, yuzu tastes like a mix of lemon and mandarin orange but also has flavors of lime and grapefruit for a beautiful citrus blend. 1. Ponzu soy sauce is a seasoning made by adding soy sauce to citrus juice. Eden Foods’ Ponzu sauce is yet another brand that’s worth the hype. As a dressing. Because of this, the uses of these two sauces are very much different. Add the Panko, sesame seeds, and a pinch each of salt and pepper to a medium sized bowl. Whisk all ingredients together in a bowl. Elle sublime les nouilles froides, les salades, les boulettes, les viandes et les poissons grillés, les viandes et les poissons tranchés crus, les huitres ou tout autre type de plats. Turn the heat off and add bonito flakes. You can easily find soy sauce in any supermarket, making it an effective substitute for ponzu sauce. Simmer the liquids until they reduce in volume by 50%. This sauce is typically used as a dipping sauce for sushi or sashimi, but it can also be used as a marinade or sauce for grilled meats or vegetables. Squeeze and strain the mandarin, lemon, and grapefruit juice to remove any seeds or pulp and measure them into the bowl with the mandarin zest. Roll the chicken pieces around to be sure all of them are covered in. For those who have a little. Broil until tomatoes are soft and lightly charred. Mix 4 tbsp ponzu sauce, 1 tbsp mirin and 1 tbsp sake in a bowl and set by the stove ready for later. Adds lots of bright, tangy flavor – Ponzu sauce packs a concentrated citrusy punch in every drop. Slices of raw salmon, mango, Ají Limo, avocado Leche de tigre. Then add the bonito fish flakes and mix well. For the meyer lemon ponzu; 4 tbsp meyer lemon juice (about 1 lemon) 3. Die Butter. Ponzu sauce is a Japanese dipping sauce made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu (kelp), and rice vinegar. For everything else; 1 small Jalapeno. You'll find it pooled in those tiny, rectangular dipping trays when hitting up. 3 tablespoon ponzu sauce; nanami togarashi (optional) Instructions. Instructions. Combine the teriyaki marinade ingredients in a large mixing bowl and marinate the salmon filets for 15 minutes. true. soy sauce, 1 Tbsp. In fact, most pre-made bottled ponzu sauces you’ll find in Japanese. Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster. Marinate overnight but no longer than 12 hours. The ingredients and method for making homemade ponzu sauce are given below. It is believed that ponzu sauce has been in the history from the 17th Century. Remove pits. Thoroughly mix the yuzu ponzu mixture in a small bowl. Blandar sojasås, risvinäger, mirin, yuzu, ingefära, katsuobushi och kombu, den ger en. Ponzu sauce is a popular Japanese condiment that offers a wide range of flavors, from salty, sweet and savory to tart and tangy, with a refreshing citrus taste. Mix ⅓ cup mayonnaise and 2 Tbsp. Elle s'utilise notamment pour les tatakis de boeuf ou comme sauce à tremper pour légumes ou dimsums variés : raviolis jaozi, pain vapeur baozi, rouleaux de printemps. Instructions. But to understand the confusion between the two, we need to take a quick dive into the history of the liquid itself. Leave some sesame seeds unground for texture. Store in the refrigerator for at least 4 hours. ½ cup mirin, ¼ cup soy sauce, ¼ cup katsuobushi, 3 grams kombu, 2 teaspoon rice vinegar, 1 teaspoon ginger. The shelf life of ponzu sauce can vary depending on how it is stored. . A classic Japanese condiment, Ponzu Sauce is a. However, there are also gluten-free versions of ponzu sauce available. Other Japanese citrus fruits such as sudachi, daidai, and kabosu are also. 14floz) 【YAMASAN】 4. It’s made by simmering said juice with mirin, katsuobushi flakes, rice vinegar, and seaweed over medium heat. Here are the basic ingredients of a traditional ponzu sauce: Citrus juice. Cover and chill until ready to use. Store the jar in the refrigerator for 24 hours. Slice the Cucamelons in half, lengthwise, and add them to the bowl. It is made from a base of ponzu, which is a type of citrus-based vinegar, and is typically combined with other ingredients such as yuzu juice, soy sauce, and chili peppers. Another great feature of the citrus fruit aspect of ponzu sauce is that the acid in this ingredient breaks down marbling and fat in the meat. Lightly beat the eggs and add to the oil in the pan. Heat 30 ml mirin in a saucepan and allow to bubble for 30 seconds to 1 minute to burn off the alcohol. When it comes to the setting, the culmination of the work and efforts of the Ateliers Beau Regard, Philippe Cramer Interiors, interior-designer Chloé Said and. Add chives, carrots, cabbage, white pepper, and vegetable bullion. fresh lime juice, and 1 Tbsp. Prep Time 5 minutes mins. Bring the mirin, soy sauce, and lemon juice to a boil in a saucepan. Heat the vegetable oil in a large skillet over medium-high heat. Sauce can be refrigerated for up to 2 weeks. This nutty, thick paste is used in savory and. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Boom! Instructions. You can also buy sudachi-zu, which is just sudachi juice. Remove from heat and set aside. It’s served as a dip for meats, fish, noodles, dumplings, and more. Our ponzu sauce combines three kinds of Japanese citrus: aromatic yuzu, tart sudachi, and sweet yukou. December 30, 2022 by Pao. Discard marinade and pat pork chops dry. Put the jar into your fridge to steep overnight (minimum) or preferably for 2-3 days. Umaji is the name of the village in the Kochi prefecture of Japan in the Shikoku region, and they produce the best yuzu ponzu that I have ever had. Remove from burner. UPC : 073575703027. Mixing citrus flavors with soy sauce, ponzu sauce is an easy way to add big flavor to any sushi roll. It is a fresh Japanese vinegar soy sauce, it's great to dip sushi in when you want a refreshing taste. Add and heat the olive oil. 00. 0. Instructions. Turn on the heat to medium low. Season the steaks of fish with salt and pepper before laying them on the pan. bottle. Shabu Shabu, dumplings and pot stickers come alive with flavor. It also has citrus notes so that it can taste quite refreshing too. Mix ponzu, sugar, and olive oil in a small bowl. 2 t soy sauce. 1/4 cup katsuobushi. Mince the cilantro and thinly slice the green onions. After the liquid is cooled and. The yuzu provides a citrus flavor, while the sauce gives a flavor profile similar to ponzu sauce. The difference between yuzu and ponzu is that the former is a citrus fruit, while the ladder is a sauce made out of soy sauce and the juice of either yuzu, sudachi, daidai, kabosu, or lemon. Yuzu Ponzu Soy Dressing with Yuzu Citrus is made with authentic yuzu lemon and is perfect for summer vegetables, stir fry, tofu and chicken, or. Add sweet potatoes and Ponzu sauce. Añade el camote y salsa ponzu. Kikkoman - Traditionally Brewed Soy Sauce, Organic Soy Sauce, All Purpose Seasoning, No Added Preservatives - 1 Gallon (Pack of 1) 4. ranting_chef • 13 days ago. White Ponzu Sauce, part 1: Into a jar, add bonito flakes and 3 orange slices. Kikkoman Sauce soja au citron true. Poke sauce is typically used as a condiment for poke, while ponzu sauce is used as a condiment for sushi and other. Put it in the refrigerator to mature for 2 weeks. The word “ponzu” is a combination of two Japanese words, “pon” which means vinegar, and “su” which means citrus. When you use it as a substitute, the flavor profiles are similar enough that you don’t need to add anything else. Replace in a 1:1 ratio, and a splash of lemon juice. Reserve and keep warm. 80 . 1. Instructions. 2. Oyster with Authentic Topping. Store the jar in the refrigerator for 24 hours. For a 500 gram total of fish fillet, you will need. Provide Geneva with a taste of the diverse Latino cuisine, putting forward dishes as complex but as interesting as the tiradito apaltado, the pulpo anticuchero or the lomo saltado. Taste and Adjust: Once blended, taste your Ponzu Sauce. 3. Due to its strong acid content, lemon juice may dominate the whole meal if used in excess. (4. Pass me the ponzu sauce, love. Ponzu sauce is a Japanese condiment made of soy sauce and citrus juice. To prepare the ponzu sauce, combine the mirin, sake, chile flakes and. Once you have drained the noodles, add the vegetable oil to a small saucepan and heat on medium high. Mix until sugar has dissolved. You can also find recipes on the website that use ponzu sauce. 2. white wine. Ponzu Grilled Pork Chops Although this recipe requires marinating your pork chop with garlic, ginger, and ponzu sauce for 12 hours, the cooking time only takes. Method for the stir-fry. Heat a medium skillet over medium-high heat. Rough chop cilantro. 4. In a medium bowl, combine shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn. our sauce can be used as a dressing over greens to make a quick main dish salad. Ponzu sauce is a citrus based condiment used in Japanese cuisine. Mizkan’s bottled yuzu ponzu has all the citrus umami. 2. This ponzu contains soy sauce, mirin. Amazon is a great place to buy. 4. This is basically sashimi on steroids, and one of my favorite sushi bites anywhere. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Poke sauce is also typically spicier than ponzu sauce, as it is made from chili peppers. 6. 1 cup reduced sodium soy sauce. Use a paper towel to absorb excess oil and. Ponzu sauce is a thin, amber-colored sauce that is made from a mixture of soy sauce, rice vinegar, and mirin. Instructions. Rice vinegar is the best option to replace the ponzu sauce as it works well with soups, fries, and rice dishes. In a small mixing bowl, combine soy sauce, mirin, orange juice, lemon zest and juice, lime zest and juice, garlic, and ginger. While stirring eggs, cook until almost dry. 1 tablespoon cornstarch, 1 tablespoon cold water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes. Usually, hamburger steak is eaten with demi-glace sauce or ketchup sauce. When you use it as a substitute, the flavor profiles are similar enough that you don’t need to add anything else. You can steep for 2 days or more. In a large nonstick skillet over medium-high heat, heat oil until shimmering. Place the salmon into it, seal and tilt the bag carefully, working it gently to coat the fish with the marinade. Stir to completely combine, and cook for 3-4 minutes until tender. Plus, it has the umami flavor profile you can get from ponzu sauce. Ponzu Sauce Recipe. Add scallops and do not move, turn over when very dark golden underneath. Flip the chicken to be skin side down again and brown for 2 minutes to crisp up the skin. Add pineapples and stir occasionally, 1 minute. The bonito flakes and kombu provide. Another great feature of the citrus fruit aspect of ponzu sauce is that the acid in this ingredient breaks down marbling and fat in the meat. Add a lid to the pan and steam over a high heat for 3 to 4 minutes until most of the water has evaporated. The sesame oil and seeds are added. ½-1 tsp chili flakes. Remove the salmon from the marinade and place on a baking sheet lined with parchment paper. Instructions. Después de probar por primera vez esta salsa maravillosamente versátil, reconocerás un perfil de sabor. Después de reposar, se cuela y la salsa Ponzu ya está lista para usar. Check out these amazing tips on how to make rice vinegar that you should never miss! 3. slice some scallion, toast some sesame seeds, mix in with ponzu and dip all the things into it. Mirin: ½ cup - Adds a sweet and slightly tangy flavor. In a pinch, combine the following in a small saucepan and bring it to a simmer. In a saucepan, mix all the ingredients except the lemon juice and bring to a boil. Boil for 1 minute then remove from heat. But, ponzu sauce is another choice for it. In case you have the time, try making a homemade ponzu sauce. In a pinch, combine the following in a small saucepan and bring it to a simmer. 3. Hi everyone. The different ingredients result in different flavor profiles. Don’t let it sit for more than six hours as fresh citrus juice can “cook” the chicken. Cover with plastic wrap and marinate for about one hour. Cook on low heat for 5 minutes. You can steep for 2 days or more. If not, give it a few more minutes. Bring the orange juice, ponzu sauce, lime juice, red chili flakes and ginger to a boil in a pan, lower the heat and reduce down to half. Combine the soy sauce, yuzu juice, rice vinegar, mirin, bonito flakes, grated ginger, grated garlic, and sugar in a small saucepan. Combine all of the ingredients in a large bowl or jar. Asia is a huge continent, so it’s no surprise that the food varies widely from region to region. 4. Pan-fry for 2 minutes, until golden brown. Instructions. Just like #2 above, you can use lemon juice instead of vinegar when mixing it with mentsuyu. Let it sit on the counter for 20-25 minutes. Fill a medium pot with water and add the bone-in, skin-on chicken thigh pieces. Put the cleaned and drained rice into the rice cooker bowl, filling with water up to the 1 cup line. 2. Strain mixture into a small bowl with a fine mesh strainer, pressing down firmly on the mushrooms, discard mushrooms. Season with a big pinch of salt. 6 tablespoons orange juice (carton or fresh squeezed) Zest from one. Pescado fresco marinado en sake dulce, jengibre y servido con salsa ponzu. Instructions. You can also find seaweed in different flavors. We love that this brand stays true to its Japanese roots by only using products that are native to the country. The origin of ponzu is a mystery, but the name has a little Dutch in it. One pro of ponzu sauce is its light, refreshing flavor. One of the main differences between ponzu sauce and yuzu sauce is the flavor. Covered with capers onion, balsamic vinegar, olive oil and Ponzu sauce. Toss plump shrimp with ponzu sauce, soy sauce, and a touch of honey. Lay them out on the table. Pour the wine, the ponzu, and the soy sauce into a small saucepot over high heat. Black Cod flesh has large velvety flakes with a sweet, rich flavour due to its high Omega 3 oil content. This citrus seasoned soy sauce and dressing has been popular in Japan for years. The standard dressing ratio is 3 parts oil to 1 part acid. It is a dipping sauce for Mizutaki, or you can simply pour over a tofu dish such as Hiyayakko or grilled meat such as Hamburger Steak. It’s also used like a vinaigrette, as straight sauce, or a marinade. Flip the chicken over and cover the pan and cook the other side for another 5-7 minutes. 1 Brown sauce on top of sushi: Eel Sauce (Nitsume) 2. Roast in a 350° oven for 8-12 minutes. Tip the bowl to drain the cloudy water, without letting any rice fall into the sink. Place beef slices on the fry pan ensuring that each slice is not folded or overlapped. 2. Heat the vegetable oil over high heat. (Longer if you have the time. Shake them all up. Its taste is a balance between salty, sweet, sour, and umami flavors. Ponzu sauce is a Japanese citrus sauce that can be used on many different dishes. Set aside. Dotdash Meredith Food Studios. The next day remove the salmon from the cure and discard the salt mixture. mirin, yuzu juice, kombu, soy sauce, soy sauce, yuzu juice, rice vinegar and 7 more Fish with Mango Salsa BigOven cilantro, lime juice, mango, garlic, olive oil, onion, fish, jalapeno peppers and 2 moreIngredients. 3. Add Yuzu Juice and hot pepper flakes. 2. Shrimp tempura, imitation crab mix, and cucumber topped with spicy tuna, house made eel sauce, spicy mayo, and crunchy sweet potato flakes. For the sauce, in a separate bowl mix the coconut aminos, rice vinegar, orange juice, zest, hot sauce, salt and chilli flakes in a bowl and set aside. Strain - Once the mixture cools after about 10 minutes, strain it to remove the katsuobushi and kombu and pour the mixture into a jar. However, generally speaking, people imagine. Ponzu sauce has a distinct, tart, and tangy flavor and can be used in various ways. To Finish a Dish – A few shakes of ponzu in the last few minutes of cooking will punch up the flavors in a stew or a stir-fry sauce. Tear the nori sheet into small pieces and then add them to the saucepan as well as the shiitakes. The basic material for this is (2) ponzu soy sauce. Once the bottoms are golden, turn down the heat to low. Mix them to be sure they're all well coated, cover the bowl with plastic wrap, and let them marinate for at least 30 minutes, and up to an hour. Step 2. 1/4 tsp. Ponzu sauce has a more tangy and citrusy flavor, while yuzu sauce has a more savory and complex flavor. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu. Thought to have been inspired by visitors from Holland in the 17th Century. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. It adds the perfect acidic counterpoint. The article says that the origin of the word “ponzu” is derived from “pons” in Dutch. Once cooled, strain the ponzu. Use it as a marinade for fish, chicken or beef, as a dipping sauce for dumplings or wontons, or to drizzle over cooked stir fries. Ponzu sauce can also be used as a marinade for meats, fish, and vegetables. Combine soy sauce, sake, and mirin in a small saucepan. Cover and cook until all water has been absorbed, 3-5 minutes. Let it sit on the counter for 20-25 minutes. It is useful sauce for many food, especially on oily food.