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[[Image:Torafugu-kawapon su.jpg|thumb|Ponzu shoyu (left) and [[fugu]].]] |
[[Image:Torafugu-kawapon su.jpg|thumb|Ponzu shoyu (left) and [[fugu]].]] |
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[[Image:Seared Ahi Tuna Steak.jpg|thumb|Ponzu shoyu and tuna steak]] |
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{{nihongo|'''Ponzu'''|ポン酢}} is a [[citrus]]-based sauce commonly used in [[Japanese cuisine]]. It is tart, with a thin, watery consistency and a dark brown color. Ponzu ''shōyu'' or ponzu ''jōyu'' (ポン酢醤油) is ponzu sauce with [[soy sauce]] (''shōyu'') added, and the mixed product is widely referred to as simply ''ponzu''. |
{{nihongo|'''Ponzu'''|ポン酢}} is a [[citrus]]-based sauce commonly used in [[Japanese cuisine]]. It is tart, with a thin, watery consistency and a dark brown color. Ponzu ''shōyu'' or ponzu ''jōyu'' (ポン酢醤油) is ponzu sauce with [[soy sauce]] (''shōyu'') added, and the mixed product is widely referred to as simply ''ponzu''. |
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Ponzu is made by simmering [[mirin]], [[vinegar|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]]. |
Ponzu is made by simmering [[mirin]], [[vinegar|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]]. |
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Commercial ponzu is generally sold in glass bottles, which may have some [[sediment]]. [[ |
Commercial ponzu is generally sold in glass bottles, which may have some [[sediment]]. ''Ponzu shoyu'' is traditionally used as a dressing for ''[[tataki]]'' (lightly grilled, then chopped meat or fish), and also as a dip for ''[[nabemono]]'' (one pot dishes) such as [[shabu-shabu]]. It is used as a dip for [[sashimi]]. In the [[Kansai]] region, it is offered as a topping for ''[[takoyaki]]''. |
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''Ponzu shoyu'' is traditionally used as a dressing for ''[[tataki]]'' (lightly grilled, then chopped meat or fish), and also as a dip for ''[[nabemono]]'' (one pot dishes) such as [[shabu-shabu]]. It is used as a dip for sashimi. In the [[Kansai]] region, it is offered as a topping for ''[[takoyaki]]''. |
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==References== |
==References== |
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[[Category:Japanese condiments]] |
[[Category:Japanese condiments]] |
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Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) 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.
Commercial ponzu is generally sold in glass bottles, which may have some sediment. Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.
