How To Make Ponzu Sauce From My Master
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- เผยแพร่เมื่อ 19 ม.ค. 2022
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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Let us know how you enjoy your Minonokuni.
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PONZU • 300 ml of lemon • 100ml of vinegar • 100ml of mineral water • 100ml of soy (good quality if they manage to have) • Cda of Hondashi (katsobushi or common fish broth, half tbsp) • Cda of Ajinimoto (Gruthematomonosodium This sauce is made layú spicy oil, It is accompanied for the gyosas It is an option for those who do not have imported inputs
Very simple to make. I just learned another version of this sauce while doing my gastronomy internship al the local Hilton Hotel, which is really flavourful too. I'm always on the lookout for all these interesting bits of info. Thanks for sharing your wisdom.
Woooow, We got a recipe that is been past down from one Master Sushi Chef to another. What an honor.
Passed not past
And that's not the og recipe 😂😂😂
Hiro my hero, great job. The food looked incredible. The videography during preparation in the kitchen was creatively documented too. What a great video.
Hiro, thanks for showing us about ponzu!! I was born and raised in the SF bay area. We have many Asian and non-asian stores that have ponzu, but many parts of the country people have to make their own. Take care!!
My favourite local sushi restaurant makes this amazing ponzu based sauce they serve with their oysters and I could just sit there and eat the ponzu!! It’s got togarashi and daikon and green onions in it and it’s just so good
Hi Chef Hiro San, I can’t wait to try this recipe I’ve always wanted to learn how to make ponzu sauce because I really love dipping my pot stickers, and other dumplings in it. I hope that’s allowed lol, It’s just a wonderful sauce to use. Thank you Chef. 👍👍👍
Thank you so much for the recipe, I really love Ponzu sauce
thanks for sharing something diff i love it
Hiro is getting better with his English.
Thanks..!!
i tried with a few mint leaves and was amazing!!!!
Grapefruit in ponzu sounds really good. I'm gonna go try it.
Nice and simple recipe.. good job..Hirosan..👍👍
Good afternoon. This is so amazing!
So I wasn’t the only one looking for Ponzu yesterday!?
Simply and the best Sauce
I live in Hawaii and just used fresh tangerine juice and it is delicious!!! I used 1 lemon and 4 small tangerines...yum!!!
Very good recipe. I used it for my steak tonight. Thank you!
Saikou Piro Piro 10/10. What an amazing thing…. It is so hard to find ponzu here too. My favorite ponzu is the one from Kochi, Japan. Now, no worries because of you. Nothing like homemade from a master😍😍❤️
Perfect timing. My (high end) grocery store has a large international section. The Asian section was out of all sauces. Japanese Chinese Thai etc. I am in S.E. Pennsylvania.
Looks good. I hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro! ✌️
Konnichiwa, Hiro-san! Will definitely be making this. Arigato
The Best chef
This guy is bad ass! Respect him.
Thank for video😊
Thank you, thank you, thank you, this past year I've been unable to find ponzu anywhere thank you for a good recipe thank you for the amazing content long time watcher we love you 🤙p.s the Martian Yang content has been hot too!
Ponzu is my favorite Japanese dipping sauce.
im glad we have our master hiro
We love using Pon Shabu with beef as a dipping sauce...
Thank you so much 😊
Arigto.yesss...now I found the simple homemade recipe for ponzu
I like the extensive version you did a video a long time ago but I also like this quick easy one
thanks, it's easy!
Hiroyuki,
Thank you, so much!
Cheers,
Rik
OOh I love ponzu. I use it as a salad dressing.
Arigatou gozaimashita master chef terada san
Thank you Master Chef
Thank you so much for making this recipe.
What is the amount of bonito flakes and kombu for that recipe?
ありがとうございました。
Grazie 😍
Just made breakfast for me and my son we don't like traditional American so I made steamed pork buns and the sauce i only used soy sauce and pink grapefruit from my tree and a side of Persian cucumbers thanks for a more added recipe!
Good job chef from Indonesia
Chef Hiroyuki, I was typing a question about dashi in Ponzu, but You already answered. Thank you very much!! (Oh and Ponzu is just heavenly!!)
Arigoto gozaimasu Chef Hiro! This was informative/helpful. I know this is made traditionally w/Japenese citrus 🍋 fruits..(Mikan, Sudachi, etc)...Can you use blood red orange, Meyer lemons..tangerines as well?
Good afternoon from Canada 🇨🇦 hiro!
This reminds me of a time I made shabushabu and then found we had run out of Ponzu. So my solution was to pick some green calamansi from the back yard, mix the juice with Soysauce mixing and a little vinegar. I didn't have rice wine vinegar. It was pretty good. Not as good as the one I buy at the Japanese market, but it was better than eating shabushabu plain.
I added Mirrin but autocorrect decided to remove that part. Lol
Very very nice ❤❤❤❤❤❤
this is better than commercial brands
The classic "Good Afternoon"
What cosmic timing for this video! I was just wondering to myself if anyone else was experiencing a ponzu dry spell, I couldn't find it at three stores last weekend, two of which were Asian markets. I assume it's shortages like anything else, every industry is experiencing it.
So glad I have the ingredients though, you're keeping one of my favorite condiments alive! Arigatou Hiroyuki-sama, gam saham nida!
Its hard to find here in LA. The Japanese Markets have the lime and orange ponzu but not the yuzu. Weird.
I make my own ponzu with calamansi. It is everybody's favorite.
Very useful video. Most of my local stores don't sell ponzu
Thanks
Hiro, my friend, g11d aftern11n!!!
I will try this Ponzu Sauce at home! Thanx for sharing your secret master recipe... Looking forward to your new episodes using your homemade Ponzu Sauce...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🥢🔪🥢🔪🥢🔪🥢🔪🥢🔪
I use soy sauce, white vinegar, mirin, lemon or lime, a little garlic and dried peppers. Let peppers soak for a day or two then remove. I like ghost pepper or reaper.
Before serving I finely chop scallion and add a bunch to the sauce.
Thank you for validating my approach to ponzu in the last minutes of the video. Since I don't eat japanese or other asian food very often, I just mixed soy sauce and lemon or lime juice for some sashimi or sushi. I try to not keep many different ingredients in my fridge to go bad, but I always have soy sauce and some fresh citrus fruit.
Always great watching you share your skills and knowledge with us! I prefer light soy (low sodium - green Kiko bottle) and a little brown sugar besides the mirin. Amazingly the rural grocery stores here carry daikon radishes now and grating some, along with a little ginger, before making a dipping sauce, is pretty tasty and similar to what I get with tempura. Waiting for the next video :)
You might want to try wheat free tamari instead of shoyu. Shoyu is made with wheat and will turn the sauce cloudy in time, but tamari avoids this problem. It is also a little richer, so I use maybe 1/3rd less. I like to add a little Hon Dashi (Dashi No Moto) granules. It's a shortcut to the traditional kombu and katsuobushi method. I also like more citrus in mine. Lime is a good add. I use a 2:1 ratio of lemon to lime. At the time of serving, I usually add some very thinly sliced green onion and momiji oroshi to make a sauce called chirizu for shiromi-dane sashimi.
@@SuperSushidog Cool, that sounds like a good idea! Put tamari on my shopping list. Whatever fresh citrus on hand usually gets added as that is the bright side of the sauce.
💜💜💜💜💜💜
From Seoul korea 🍰🍔💕
Thanks dear this recipe.
Please demiglace sauce also show 🙏
I wonder what the chefs going to do once he hits two millions subscribers? 😎
awesome still have my bottle but if i run out of it..i'm making this..
Sir can you share us the complete recipe with the procedures and tips also for us beginners
Omg, yusss, spill the sauce! 👏😂
Mr chef no sugar added? how long can it last in d fridge?
Good afternoon!
We are allergic to rice. (Which stinks ALOT miso w/o it is hard to find. There’s no “ perfect “rice substitute 😢)Could we use white wine vinegar? To google I go.., I’m thinking I’ve looked before & it’s not an equal …Thank you so much for sharing this.
here we only have sushi vinegar can I use that?
also I can't use mirin what can I substitute that?
I put lime and tangelo , ginger and garlic
How many weeks should I wait before using ponzu sauce?
I use it mainly for salats when I’m lazy.
Please do salad dressings! Please!
Thank you for sharing! I prefer lime, not trying to be authentic here, just personal preference.
Are there no Asian markets in the area?
That's freaken awesome! I heard ponzu sauce is soy sauce without salt? Is this true?
where were you that the store was out of so much?
ponzu sauc 😍
愛
I drink ponzu 🤤
⭐️⭐️⭐️⭐️⭐️ 👩🍳
Can I add Maple syrup instead of sugar
HIRO Hello, this is just the ide, but I use the HOT PONZU, I PUT IT ON MY FRIED EGGS @ breakfast, but I’ll use your recepie, thanks, oh BTY, where can I find the FISH SCALER YOU USE ?it’s NOT on your AMAZON SITE thanks so much,,,,, CHERIO🇯🇵🇯🇵🇺🇸🇺🇸
Can u give a dressing for sashimi salad
Hey! Chef .. how U make ankimo testa better
ahh yes HIRO i have been putting fresh lemon into shoyu for 30 years lol
I noticed in the video of your more complex version of this sauce that you used 8oz Rice Vinegar and 6oz Soy Sauce (cutting it in half) but this one is reversed - 8oz Soy Sauce and 6oz Rice Vinegar. I would love to know which one you stand by!
7oz rice wine vinegger and 7oz Soy Sauce is best
Oishi why you asking so many questions oh this is cute video
yep, again a shortage of ponzu sauce in Miami brought me here 😂
Should have made chili ponzu. Can’t find it anywhere
Johnny? Is that you?
How to use the sauce ? I hope you have an other video ....
👍👌🤞🇫🇷
❤💋💋💋💋💋
I could probably use a small amount of fish sauce if I dont have bonito flakes here.
Hirosan, you are a master, love your recipes and techniques. But you need a new videographer.
I'm a bit confused... In this recipe you add 8oz (250 ml) of soja sauce with 6 oz (200 ml) of rice vinegar and 2 oz ( 60 ml) of mirin. But on the other recipe on the channel you add more rice vinegar than soja sauce and a little bit less mirin.
🥴
Try once Indian recipe......any one
I think the camera man should let Hiro finish his sentences more, he always seems like interrupting him when Hiro-san is thinking how to say things.
Pahhhnzu sauce is made of canned mandarin oranges mixed with lime juice.
Free apron chef idol
I like using ponzu sauce with fatty meats since it cuts through the fat.
I also like mixing it with yuzu kosho to add a spice to it.
That's a video you should work on next, yuzu kosho