I Made Ponzu Without Yuzu

2 comments

1. Ponzu Shoyu (a.k.a. Ponzu Sauce) is one of the most versatile condiments in Japanese cuisine. I like to use it as a dipping sauce for sashimi, dumplings, or noodles, but it also makes for a delicious salad dressing. When used as a sauce for a protein like steamed fish or grilled chicken, it can lighten the whole dish up, and it’s an equally tasty way to quick pickle vegetables.
   I usually like making ponzu with either Yuzu or Sudachi juice, but I know these aren’t widely available outside of Japan, so I’ve come up with an equally fragrant substitute made with Mandarin, Lemon, and Grapefruit. I just use a ratio of 4:2:2 and then mix the blended citrus juice in a 1:1 ratio with soy sauce and drop in some konbu. If you want more details, I have a [recipe here](https://youtu.be/Nd3PtrXwMr8).

2. thanks for sharing. yuzu sure is hard to find so i will try this out. when using to season proteins, would you recommend adding this towards the end of the cooking process or have you ever tried marinating something with ponzu?