How to make homemade Ponzu sauce (Citrus soy sauce).
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- เผยแพร่เมื่อ 19 พ.ย. 2021
- Hi everyone. Today, I'm showing you how to make ponzu sauce. Ponzu sauce is an umami-rich citrus soy sauce often used in Japanese cooking. I often use it as a dipping sauce for sushi, sashimi, grilled fish, steaks, shabushabu, and many other things. Also, it becomes a tasty dressing when mixed with olive oil or sesame oil. Thank you very much for watching!!😊
#ponzu #authenticjapanesefood #homemade
Ponzu sauce Ingredients
Regular soy sauce 250ml
Lemons 3 if small, 4 ( Lemon juice 200 ml)
Rice vinegar 50 ml
Mirin 100ml
Dried bonito flakes 10g
Dashi konbu 5g
You can substitute lemons with other sour citrus fruits such as lime and yuzu. But, if you use relatively sweet citrus, I suggest you change the amounts of Mirin and Rice vinegar. Less Mirin and more Rice vinegar.
How to reuse used bonito flakes and dashi konbu. • How to make Dashi (Jap... - แนวปฏิบัติและการใช้ชีวิต
Thanks Kunihiro! Ponzu is mine and my girlfriend's favorite sauce of all time, I will definitely be using this recipe more than once. Please continue to make videos more frequently, I love the way you do these.
Thank you very much for watching. I hope you like the ponzu.😊
Your instructions are clear and take into account all scenarios. I feel confident in making this. Thank you very much!!!!
This is a basic way of making ponzu. If it's too sour for you, you can choose to use sweeter citrus or more mirin. Everyone's sense of taste is different. So you can create your own. 😊 Enjoy.
I discovered Ponzu about 10 years ago, and was an immediate fan. The citrus notes added so much to the taste of the sauce and food. I am inspired to try making this sauce myself. Thanks for sharing.
Making homemade ponzu is so much fun. My demo is a basic idea, so you can use your favorite citrus and create your own ponzu sauce. Enjoy.😊
Oooh, I can't wait to make this umami-rich sauce! It's amazing how a change to concept can create such a different flavor. A twist can keep it both familiar, yet also new! Whereas when people add too many new ingredients, it ends up tasting weird or even sometimes just bland.
As always, thanks for the recipes and videos, Kunihiro! ^^
Yes, I totally agree with you. Sometimes people add too many new ingredients, and the finished product tastes far from the original. nowadays it's kind of sad to see that people add too many twists on Japanese dishes.
Thank you very much for a very nice comment. Happy thanksgiving.😊
This sauce is excellent! Thank you for the step-by-step instructions.
You can use your favorite citrus 🍊 and create your own Ponzu sauce. Please enjoy.😊
I can’t wait to try this on my Tuna Tataki. Thank you for another fabulous recipe.
Hope you enjoy. Tuna tataki sounds great.🤤 Thank you for watching.
Thank you for sharing. Love how you cook and have attention to detail with everything 🌴
Oh, hello again. Thank you so much for spending your time watching my videos! Making homemade ponzu sauce is a lot of fun. I hope you'll try and create your own ponzu sauce.😊
Thank you Kunihiro! I always appreciate your tips and added guidance in your videos including how long we can store in the refrigerator. Thank you always and Happy New 2024 to you!
Glad you enjoyed the video. Thank you very much for your support. Happy New Year. 🥳
Love ponzu💕 Thank you for this recipe! Can’t wait to try it. The perfect triangle onigiri 🍙…… priceless!!
Yes, she does make good looking, perfectly seasoned onigiri.😁
This looks delicious, I am going to make this!
Thank you for sharing 👌🏻
My pleasure 😊 I hope you'll like the sauce.
Thank you for watching too.
fun to watch, looking forward to tasting Ponzu sauce. thank you
Making homemade ponzu is lots of fun. I hope yours will turn out delicious.
Thank you for watching.😊
Yay, PONZU I’m gonna drink it!
Please drink it. It's sour though.😁
I love homemade ponzu - and I can tell this an awesome recipe! Thanks so much. I love your videos 😍
Please try my recipe too. I hope you like it. Thank you for watching.😊
@@sushibykunihiro7534 I do try them (except the ones that have pork, beef or chicken) .... That's why I keep watching, so I can keep eating yummy things! ☺️ 🍙 🍣 🍜 🍤🥢
J’adore cette sauce- et maintenant avec vos conseils je peux la faire facilement à la maison.🌷
Thank you for watching the video. You can make it with your favorite citrus.😊
Thank you Kunihiro San. U make it simple. Appreciated.
Thank you very much. Making homemade ponzu is so much fun. I hope you'll enjoy.😊
Love this video and your channel! Im going to make a few ponzu with different citruses to compare and then try them with different dishes, your yellowtail carpaccio is first up 🤤
Sounds great! My ponzu recipe is perfect for yellowtail carpaccio.
Thank you so much for watching and writing a comment.😊
Thanks for your recipe and method, I love this video
Thank you so much for watching. I hope you'll try it at home.😊
Dear Kunihiro, please make more content. I am new to sushi making and you are amazing at explaining everything. Plus you show authentic way of making it. Thank you.
More contents are coming.😊 I'm glad you've got interested in Japanese cooking. Thank you for watching!!
@@sushibykunihiro7534 I love it. Greetings from Greece
I definetely like how you explain everything, so calm and easy to understand so are the measurements & ingredients name when stay on screen for a few seconds…Thanks
I'm glad to know you liked the pace of my videos. Because I always worried if my videos are too slow.😊
Really love your vids. Hope you will continue to do many more type of sauces xD
I'll do that. Thank you for watching.😊
👍🏼👍🏼😍i love ponzu for my shumai with chilli garlic 😋😋& dumplings ,, sometimes gyoza & spring rolls
I enjoy them in the same way. Sometimes the mixture of soy sauce, rice vinegar, and chili oil. I love it with dumplings. 😊
Wow I can't wait to try this
Hope you enjoy it. Thank you for watching.😊
So simple and informative ❤
Glad you think so! Please try home made ponzu sauce. It's a lot of fun making it!😋
Love your videos thanks for helping me learn some Japanese dishes
I hope you enjoyed my recipes. Thank you so much for watching.
Have a wonderful day.😊
@@sushibykunihiro7534 i made the pan seared tuna dish absolutely delicious
That’s great! Thank you so much for letting me know. I’m so happy to hear that.😄
Love this!
Thank you so much for watching!😊
Thank you Kunihiro-San. I like the taste of Ponzu Sauce very much.
Thank you so much for letting me know. I'm so happy to hear it became tasty. 😋
another awesome video, will try this ponzu sauce on salmon tartar😁😁😁😁😁😁
Salmon is a great match with this ponzu. Thank you very much for watching.😊
I can save a lot of money with this recipe as we use Ponzu heavily in our home. Mizukan Ponzu is so expensive here. Thank you so much!
My pleasure 😊 You can try different citrus and make your own ponzu. Enjoy.
Thank you for the recipe. I've been looking for one. Most cooking vids just show bought ponzu.
It's a lot of fun to make homemade ponzu. It's much more flavorful than store bought ponzu.
I hope it'll come out delicious. 😊
Very very nice ❤❤❤❤❤❤❤
Excellent! I am learning so much, thank you.
This is the basic idea of how to make ponzu. So if you think my recipe is too sour, you can change to sweeter citrus and create your own ponzu. Enjoy.😊
@@sushibykunihiro7534
We have what the call “pink grapefruit” and “blood (red) oranges here. I will try, just as you made it, and with careful notations then try limes, pink grapefruit and blood oranges.
This year because of the terrible hurricanes & flooding in Florida, the citrus crops have been hit hard. Hopefully thru this winter we will have citrus of all types here in Dallas, Texas. Thank you again.
What they call….
Thanks for sharing!
Thank you for watching. I'm glad you enjoyed it.😊
Another nice video! Thank you very much, chef!!
BTW your wife's onigiri looks delicious 😋
She makes them with lots of pride!! She is an expert.😁
I am making one for you, my friend!
I will try your recipe.
Thank you very much! Making homemade ponzu is fun. I like sour ponzu. So if it's too sour for you, you can add a little more mirin or sweeter citrus juice. But please add those after letting it rest for a few days. Because after letting it rest, all the flavors will blend, and your ponzu tastes much better. 😊
Oh yes...these ingredients I have! Still haven't made rice balls yet 🙊
Please let it rest for a couple of days. The longer the aging time, the tastier the sauce becomes. Thank you for watching.😊
Yes! I love your ponzu! I am using it as dipping sauce for Shaba Shaba hot pot. 😘
Yes, let's do shabu shabu soon!! It's getting cold out. 😊
@@sushibykunihiro7534 tonight ❤️
Muito bom ❤
Thank you so much for watching the video. 😊
verry good, thank yuo,
My pleasure. 😊
Arigatou kunihiro san..😍✌
Hello again. Thank you so much for another comment. It helps me a lot.😊
Arrigato gozaimashita😊
Thank YOU for watching my video.😊🙏
I know this is a fantastic ponzu sauce from the many delicious times at your restaurant! Can't wait to try making it. Thank you for sharing! Oh, a request. I would love it, if you can teach us how to make that delicious sweet pumpkin appetizer dish (haha, forgot what it was called....) ^_^;
Yes, I will. But, I have to practice first. I haven’t made that for many years. 😅
@@sushibykunihiro7534 I'm sure you can make it in your sleep! :) But only if it's not too much trouble. I hope it wasn't too presumptuous of me to ask. Thank you very much!
@@bettytang105 Don’t worry. I always practice a few times before shooting videos. 😊
Bonjour bravo،🙋🙏🙏🙏👍
Bonjour. Thank you so much.😊
Arigato gozai for the video . Q: Have you heard about ponzu ginger sauce ??
I've never made it before, but it sounds delicious. I often use garlic ponzu, though. 😊
I don't have Bonito fakes or kombu. But I do have liquid smoke and msg.
So if you have to add mirin to sweeten it when its all done,, do you still heat it and burn off the alcohol? 6:51
Either way is fine. Since you'll need to add only a little bit, you won't taste the alcohol. 😊
😂❤👍
Thank you for watching.😊
What if I need the sauce sooner, would leaving it in the fridge for a day and half be too little?
A day and half is fine. 😊
Could you give the recipe for your wife's Rice balls you show at the end?
Yes, I'll definitely do it. Thank you for the suggestion.😊🙏
Can I use a non alcoholic substitute for mirin?
I always use mirin when making ponzu. But after burning all the alcohol like I did in the video, you won't smell and taste it. But if you still don't want to use it, I suggest using sweeter citrus like meyer lemon or orange instead of mirin.
Thank you so much for watching.😊
How long can I keep this sauce😂?
Que es el mirin?
Kunihiro, are you the voice from "Cooking with a Dog"?
No, I'm not Francis, the dog. I get that really often, though.🤣🤣
@@sushibykunihiro7534 So sorry Hiro, apologies for the mistake. Love the channel and looking forward to more of your recipes!
Does it have sour taste? I follow your recipe and use half of lemon juice. It taste too sour then I stop pouring the rest of lemon juice
Yes, it is a Japanese traditional sour sauce. It becomes milder over time. It doesn’t taste so sour when dipping.
Is dashi konbu seaweed
Dashi konbu is kelp that is a bigger version of seaweed. You can't make good broth using regular seaweed. We always use dashi konbu when adding depth to sauce and soup. Seaweed( small cut wakame) gives flavor to soup, but not depth.
Thank you so much for watching.😊
May I suggest you buy the plastic caps for your jar to store your sauce in the refrigerator? I've canned for many years and found that using the metal caps and rings with anything containing vinegar tends to rust or eat away at the metal and ruins the food. This begins to happen once the seal has been broken on a home canned product or immediately on a jar such as yours. The plastic caps are washable and reusable.
Ponzu sauce is made of actual fresh citrus. Pahhhnzu sauce is made of canned mandarin oranges. Don't be fooled!
that looks like a lot more than 10 grams of bonito flakes
Bonito flakes are very, very light. ☺️
@@sushibykunihiro7534 ok cool. ive got alll the ingredients here, but im making my own keto mirin by boiling alllulose and sake.