One of my favourite Japanese sauces, PONZU – a simple, authentic and traditional cooking with chef Dai recipe
Ingredients :
(approx 1.3 litres worth – adjust accordingly)
Soy sauce (standard dark) x 400ml
Lemon x 5 large (approx 300ml)
Orange x 1 (approx 50ml)
Yuzu seasoning x 50ml (if unavailable, use 100ml of lemon juice instead)
Rice vinegar x 200ml
sake x 200ml
mirin x 200ml
Dashi kombu x 10g
Dried bonito flakes x large handful
This ponzu sauce is unbelievably aromatic, flavourful and packed full of umami goodness. This traditional sauce manages to create a perfect balance between the saltiness from the soy, sourness from the rice vinegar and lemons and the sweetness from the mirin and orange.
Ponzu is widely used across Japan and is a great accompaniment to a varied selection of dishes including seared beef steak, shabbu shabbu, grilled fish and sashimi.
Ponzu sauce can be store bought, but this one will smash any pre-bottled sauces on the market!!!! Chef Dai will be featuring many dishes that require this sauce in the future, so why don’t you give it a try? It can be stored in the fridge for months and a bottles worth will last for ages, as only a few tablespoons are required for each dish!
Thanks for watching!!!!!
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what and how can i use the lemon peel and orange peel .. :-)…i like the idea of freezing instead of waste…thanks so much…love love love your videos…
A really fun intro, editing and camerawork continue to improve 🙂 Looking forward to the beeeeeef.
Just subscribed and will be making Ponsu as soon as I get all the ingredients. Thanks!!
Chef Dai fridge-cam! Love your videos, really glad I subscribed a couple months ago, you’re on my always-watch list now (:
what’s the song, chef?
Nice video! great recipe.
i must try this.
my friend go to japan this summer :c i wanna go with him :^(
as always
GREAT M8
What are the lemon & orange peels for ? Thanks !
love you videos! could you post a video on how to make unagi don?
Hi May I ask how long does it keep after we store it?
Looks great, however, as someone who is very sensitive to the taste of iron might I suggest using a plastic or porcelain bowl.
24 hours up to a week out of the fridge?
Interesting but way too much work when I can just open my bottle of Kikomen Ponzu sauce.
Where can I buy the kombu and the dashsi flakes…?
I need to make this now haha
Wow.. amazing channel, just discovered it. Subbed!
Chef, I couldn’t find Mirin where I live, is there a way to making it? Maybe that could be a video? Thanks!! 🙂
I miss that filet fish video knife can you make one video of that knife to filet next video?
I enjoy these videos so much! Thank You for sharing with us.
what does ponzu taste like? :/
never tried one
amazing as always <3
Hi Chef Dai! Would like to ask, is there any substitute for Kombu & Dried bonito flakes?
Great! I love the new editing, but maybe a little tip, i think it would look better if you did not flash the text so much. But apart from that, great video as always keep it up you’ll hit your 1 million subscribers+ in no time!
Any idea where I can get dashi konbu and Bonito flakes in the U.S?
Hi Chef.Dai,
Is it possible for you to show us how to make fruit vinegar for sushi?
Many thanks.
as a professional chef I od like to congratulate you!!! Your cooking is wonderful! Keep it on!!! Just one question… Am I wrong or what you eat is Kobe beef?
Really fun video! /Love/ the editing. Not sure if I’ll ever try this myself (I will probably just buy a bottle, let’s be honest!), but it’s /really/ fun to see the process! I can’t wait to see what you make with it. ^^
izakaya dishes, maybe???