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    Kitchen Dictionary: ponzu

    Pronounced: PON-zoo

    A sauce commonly used in Japanese cuisine. Ponzu is made by boiling mirin, rice vinegar, bonito flakes, and seaweed (kombu) over medium heat. When cool, the liquid is strained to remove the bonito flakes and yuzu or sudachi juice is added. Traditionally ponzu is used as a dressing for tataki or as nabemono dip.

    plural: ponzu

    Ethnicity: Japanese Ingredient

    Season: available year-round

    How to store: Refrigerate after opening.

    Matches well with: meat, poultry, seafood, vegetables, sushi, tofu, sashimi, raw oysters

    More Ponzu Recipes
    Popular Ponzu Recipes
    Baked Salmon Roll With a Sweet Ponzu Sauce
    Seared Scallop Salad With Ponzu Sauce
    Chicken Ponzu over Rice
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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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