DIY ESSENTIALS: PONZU SAUCE

DIY Essentials: Ponzu Sauce image

If you like Asian food, and that ubiquitous bottle of soy sauce is not far from your plate, then I think you will love ponzu sauce. Think of it like a lite variety of soy sauce with a veritable explosion of citrusy flavor. It is my favorite Spring/Summer condiment crush. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Time 15m

Number Of Ingredients 8

Ingredients

PLAN/PURCHASE
1/2 c lemon juice, freshly squeezed
1/3 c tamari sauce, or liquid aminos
2 Tbsp rice wine vinegar, unseasoned
2 Tbsp coconut sugar
2 Tbsp mirin
1 Tbsp lime juice, freshly squeezed
1 - 2 pinch crushed red pepper flakes

Steps:

1. PREP/PREPARE
2. This recipe calls for some tamari sauce, or liquid aminos. You can actually make your own, if you so choose... it only takes about a year.
3. Most, but not all tamari sauces are wheat free, so check the label before purchasing. In addition, the best tamari sauce is Braggs Liquid Aminos. It is organic, and totally wheat free. If you can get some, I highly recommend it. My favorite Rice Vinegar, unless you want to make your own (only kidding), a Marukan Organic, Unseasoned. It is sodium free, and sugar free.
4. Here are some ways to use ponzu: In a Marinade - We love the citrus notes that it adds to a marinade for steak or even pork. In addition, it can work flavor wonders on fish and seafood. As Part of a Salad Dressing - A ponzu-based vinaigrette goes particularly well with salads of hearty greens, for example kale and radicchio. A Dipping Sauce - Ponzu makes a great variation on our standard dipping sauce for steamed dumplings. Meatloaf, Meatballs, and Veggie Burgers - Ponzu adds a great flavor burst. Finishing a Dish - A few shakes of ponzu in the last few minutes of cooking will amp up the flavors of a stew or stir-fry. Sprinkle on Rice - A little goes a long way in punching up that boring bowl of rice.
5. Gather your ingredients (mise en place).
6. Add all of the ingredients to a saucepan and bring up to a slow simmer.
7. Immediately, take off the heat, and allow to fully cool, about an hour.
8. Strain the liquid (to remove the red pepper flakes), and store in a non-reactive lidded jar in the refrigerator.
9. PLATE/PRESENT
10. Use anywhere you want the lite flavor of tamari, and citrus. Enjoy.
11. Keep the faith, and keep cooking.