Home made summer inspiration coming right up. This cooling Japanese condiment while delicious at any time is particularly suited to hot summer days when you are wanting to do little more than some quick chopping and mixing to achieve dinner.
I was initially motivated to make this having had a delicious Beef Tataki at a local restaurant. Inspired, I decided to pair it with Ponzu Sauce and some of Eds venison fillets. This worked really well, but over the next few weeks it came into its own making big entertainment salads with venison Shitake mushrooms, Mushroom House-Crispy Oyster Mushroom Chips (worthy of a mention on there own for there utter deliciousness)…., simple salads for one – namely me – with a piece of salmon, tofu or beef over the top, and more Tataki inspired dishes.
It turns out though that this amazing and complex sauce lasts well in the refrigerator – up to six months as long as no water is added and it it works over and beside a huge number of meals. Use it –
- As a simple salad dressing with a Japanese twist.
- Make a great big family style salad
- Over raw or cooked fish such as salmon, tuna, oysters…
- Beef thinly sliced.
- Potstickers or dumplings as a dipping sauce
- Shabu – shabu
- Poke bowl
- Buddha or grain bowl
- Steamed sautéed or charred vegetables
- Crumbed fried or baked meats or vegetables…
I am sure there are many other ways just waiting to be tried. You can also dress your meals or sauce up with add ons or ins such as – a little wasabi, ginger, pickled ginger or sesame oil, even adding a little pomegranate molasses instead of lemon/orange and Mirin.
This recipe may be guilty of testing the scope of your pantries ingredients , but you will find these are all readily available ingredients that can be used in many ways and will last for an extended period so worthy of purchase.
Once these ingredients are assembled there is no cooking just some gentle mixing, steeping and happy eating. You are now ready for any of the summers last minute or planned entertaining.
MY PONZU SAUCE
Makes two cups after straining. Several big meals worth.
- 1 cup Japanese Soy, or use Tamari for a gluten free version, or reduced sodium Soy if you are watching your sodium input – this sauce is quite salty, although a little goes a long way.
- Zest of one lemon and a few scrapes from your orange
- 1/4 cup / 6 tablespoons orange juice (approximately two oranges)
- 1/4 cup / 6 tablespoons of lemon juice (approximately two juicy lemons)
- 1/4 cup / 6 tablespoons Rice Wine Vinegar
- 1/4 cup / 6 tablespoons Mirin
- 1 sachet or a scant 1/4 cup of bonito flakes (katsuobushi) – Omit these for a vegan or vegetarian version!
- 1 stick of Kombu (dried kelp)
- Optional 1/4 teaspoon Japanese chilli (Shichimi)
Simply start at the top of the list and work your way down adding all to a bowl or jar that you can cover and leave marinate in the refrigerator over night then strain into bottles and you are ready to go. I like to store mine in a recycled squeezey bottle or jar ready to drizzle over a salad or pour into a condiment bowl for dipping.
I will try to remember to post photos on instagram as I use my ponzu sauce, but as a started here is a shot of dinner last night where I made a simple green stir fry with Skate Wing drizzled with my ponzu sauce, sesame oil, citrus Furikake seasoning and toasted sesame seeds. Simple, affordable, healthy, sustainable and delicious.