Homemade Ponzu Sauce
February 07, 2015
"Ponzu is commonly used in Japanese cuisines. This is a version to make it at home rather than pay the prices for the purchased ones. Makes 1/4 cup"
- Serving Size: 1 (753.6 g)
- Calories 401.8
- Total Fat - 3.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1239.1 mg
- Total Carbohydrate - 91.9 g
- Dietary Fiber - 2.2 g
- Sugars - 57.4 g
- Protein - 5.1 g
- Calcium - 89.9 mg
- Iron - 1.1 mg
- Vitamin C - 263.9 mg
- Thiamin - 0.4 mg
Zest your orange. This is most easily and effectively done with a Micro-Plane grater. If you've not discovered how great these are, you must get one!
Now juice the orange. You need ¼ cup.
Make a screwdriver with the rest. :)
Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
Allow to cook for another minute or two, add sesame oil, stir.
Ponzu sauce keeps for a year and the longer you keep it, the better it tastes. It does not need to be refrigerated.
Tips & Variations
No special items needed.