Rice Vinegar and Yuzu Dressing
Published by Harvard Common Press
Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best be described as a mixture of lemon, lime, and grapefruit. When yuzu is unavailable, it may be best to replace it in this recipe with additional good-quality komezu. Ponzu makes a delicious dressing or sauce for grilled, pan-fried, or deep-fried fish, meat, or vegetables.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low carb, low cholesterol, low saturated fat, low-fat, peanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturelight, salty, savory, sharp, tangy, umami
Type of Dishdressing
- 3 tablespoons komezu (rice vinegar)
- 2½ tablespoons mirin (sweet cooking wine)
- 2 tablespoons yuzu juice
- 5 tablespoons shoyu (soy sauce)
- 6 tablespoons dashi (fish stock)
In a small saucepan, combine all the ingredients, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store it in the refrigerator in a covered container for up to a week.
2000 Hiroko Shimbo