Prep 5 mins
Cook 15 mins
The magic of Ponzu is possible in your own kitchen - Fresh is the secret; don't settle for the bottled stuff. Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It's also used as a dipping sauce for appetizers and such - Your imagination is your limit.
- 1⁄4 cup orange juice, and zest
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 1⁄2 teaspoons fresh lime juice
- 1 pinch cayenne pepper
- 1 teaspoon water
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon sesame oil
- Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
- Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
- Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
- Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
- Allow to cook for another minute or two, add sesame oil, stir.
- It's done! There, that was easy, wasn't it? Now taste it.
- It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff.
Wow! This sauce is amazing! A small bottle of Ponzu sauce costs about $7 here - more than double the US price! So this is a wonderful find... Made it mostly as written with the exception of the sake (too expensive here) - substituted mirin and reduced the sugar. In the future, I will probably leave out the cornstarch so that it turns out a little runnier.
Delicious! This was my first Ponzu sauce ever, and I enjoyed it very much! We had it with cold Vietnamese spring rolls made with rice paper and a salad and shrimp filling, and this sauce was a hit with it. Will make it again! Thanks for sharing.<br/>Made for Ramadan Tag / N*A*M*E Forum