Ponzu (Rice Vinegar and Yuzu) Dressing
Description
Adapted from The Japanese Kitchen by Hiroko ShimboPonzu is made from the juice of yuzu, a Japanese citrus fruit. Its aroma and flavor might best be described as a combination of lemon, lime and grapefruit. If yuzu is not available, substitute these fruit juices. It won’t be the same, but will still taste good. Ponzu is used as a dressing or sauce for grilled, sautéed or deep-fried fish, meat and vegetables.
Ingredients
At a glance
Course/Dish
Dressings
Marinade
Makes
½ cup
3 T. rice vinegar (komezu)
2½ T. mirin
2 T. yuzu juice
5 T. shoyu
6 T. dashi
2½ T. mirin
2 T. yuzu juice
5 T. shoyu
6 T. dashi
Methods/steps
In a small saucepan, combine all of the ingredients and bring to a boil over medium heat. Remove from the heat and let cool. Store in a covered container in the refrigerator up to a week.
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