Vegetarian Ponzu Sauce
Published by Tuttle Publishing
Store-bought ponzu often contains bonito flakes to enhance the flavor. This vegetarian version relies on a variety of citrus juices to keep the sauce flavor balanced. If you have access to the juice of yuzu fruit, a uniquely flavored Japanese citrus, use it in place of the lemon juice.
Preparation Time5 min
- 1 cup (250 ml) soy sauce
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh white grapefruit juice
- ½ cup (125 ml) fresh lime juice
- 4 tablespoons rice vinegar
- 2 tablespoons mirin
Stir all ingredients together in a medium-sized plastic or glass container. (A large glass jar with a lid works just as well.) Be sure to add any fruit pulp to the container.
Cover tightly and place in a cool, dark place for 24 hours.
After the mixture has rested, strain it through a fine-mesh strainer.
Store Ponzu Sauce in the refrigerator. Bring to room temperature before using.
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Copyright 2016 Marisa Baggett