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Requested by:

Photo by ellie
Home Town: Kingston, Ontario, Canada
Living In: Courtice, Ontario, Canada
ellie is looking for: (4 recommendations)
I keep hearing good things about Ponzu sauce...I had no idea what Ponzu sauce was but apparently it makes a great marinade or sauce for fish, chicken etc... anyway...here's a link for anyone who is interested... when I searched AR there are a few recipes using Ponzu sauce but I couldn't find one for the sauce itself... http://dinersjournal.blogs.nytimes.com/2009/02/19/recipe-of-the-day-ponzu-sauce/

Recommend a recipe

Last updated: Sep. 5, 2013 8:33 am
Posted: Sep. 5, 2013 7:54 am
 
Recommended Recipe:
Photo of: Ponzu Chicken Sandwich

Ponzu Chicken Sandwich

Submitted by: Allrecipes 
This is no ordinary chicken sandwich! Chicken breasts are marinated in ponzu sauce, pineapple juice, garlic, ginger, and herbs, then cooked together with onion, peppers, and cabbage, loaded into hoagie rolls, and topped with Swiss cheese. 
Recommended by: ellie
Sep. 5, 2013 7:55 am
 
Commented by: BigShotsMom
Sep. 5, 2013 8:18 am
http://www.food.com/recipe/homemade-ponzu-sauce-487741. This looks promising.
 
Commented by: Mrs. J.
Sep. 5, 2013 8:24 am
I found this on Wikipedia: Ponzu (????) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shoyu or ponzu joyu (?????) is ponzu sauce with soy sauce (shoyu) added, and the mixed product is widely referred to as simply ponzu. Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. It looks interesting.
Comments:
Mrs. J.
Sep. 5, 2013 8:24 am
The question marks (????) is where the Japanese text did not come through.
 
Mrs. J.
Sep. 5, 2013 8:28 am
The description from Wikipedia matches your recipe. I'm going to try it. Thanks for the great idea!
 
ellie
Sep. 5, 2013 8:33 am
Hi Mrs. J. I hope it turns out to be something you like....have a great day...
 
Commented by: ellie
Sep. 5, 2013 8:26 am
Ponzu Sauce Yield 2 1/2 cups Time 15 minutes, plus 2 hours Homemade ponzu will keep for several days with no loss in quality. Ingredients 2/3 cup fresh lemon juice, more to taste 1/3 cup fresh lime juice, more to taste 1/4 cup rice vinegar 1 cup good-quality soy sauce 1/4 cup mirin (or 1/4 cup sake and 1 tablespoon sugar) 1 3-inch piece kelp (konbu) 1/2 cup (about 1/4 ounce) dried bonito flakes Pinch cayenne Method In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
 
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