In addition to many of the basic dipping sauce ingredients—soy sauce, mirin, bonito flakes, and konbu—Ponzu Sauce contains a large amount of lemon juice. In Japan, yuzu, a very sour lemon, is used, so recipes adapted for American readers usually call for a combination of lemon and lime juice.
In Japan, Ponzu Sauce is served as a dipping sauce for raw, very firm–fleshed fish that are sliced very thinly and traditionally served in a rosette pattern. (Fugu, the blowfish known to be fatal if improperly cleaned, is the most notorious and expensive example.) Very thinly sliced fish has too delicate a flavor to match the combination of soy sauce and wasabi or Tosa Sauce served with the more familiar, thicker-sliced raw fish such as tuna. Ponzu Sauce also lends a bright yet subtle complexity when dribbled over hot grilled or sautéed seafood in the same way as lemon juice in the West. A drop or two also makes a delicious accent to a raw oyster.
Like Tosa Sauce, Ponzu Sauce is best when allowed to mature for several months, but it can be used right away or as long as 1 year after it is made.
|rice vinegar or sherry vinegar|
|dark japanese soy sauce|
|bonito flakes (about
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.