Ponzu Sauce Recipe for Shabu Shabu, Sushi, & Salad

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less salty.

mirin

🥗Healthier: sake + sugar

💰Cheaper: white wine + sugar

Sake + sugar mimics mirin's sweetness, while white wine + sugar is more accessible.

Juice mandarins, grapefruit, and lemon in a 4 to 2 to 2 ratio.

Zest 1 washed and scrubbed mandarin into a glass bowl.

Slice mandarins in half and juice them.

Strain the mandarin juice through a fine mesh tea strainer.

Measure 4 tablespoons of mandarin juice into the bowl with the zest.

Slice lemon in half and squeeze to aim for 2 tablespoons of lemon juice.

Strain the lemon juice and measure 2 tablespoons into the mandarin juice.

Squeeze 2 tablespoons of grapefruit juice from half a grapefruit.

Measure in the grapefruit juice into the mixture.

Add 8 tablespoons of soy sauce to the bowl.

Add a piece of konbu and stir the mixture together.

Let the ponzu sauce sit for a few hours to infuse the umami from the konbu.

Pour the ponzu sauce into a bottle or jar and store it in the fridge.

For yuzu ponzu, combine yuzu juice, soy sauce, sugar, and a pinch of konbu cha in a bowl and stir until sugar dissolves.

To use ponzu as salad dressing, mix 1 part ponzu sauce with 1 part olive oil and whisk together.

Drizzle ponzu over a green salad.

Use ponzu as a dipping sauce for sashimi by drizzling it over thinly sliced young Hamachi topped with chili pepper.

For Shabu-Shabu, pour ponzu into a bowl, add chopped scallions, and lightly poach A5 grade Wagyu in konbudashi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens