Bitter Orange Ponzu Sauce
Ponzu (ポン酢) is an all-purpose wonder sauce that combines Japan’s key sweet, salty, and umami-rich fermented seasonings with the refreshing, appetite-stimulating sourness of citrus juice. It can be used as a seasoning, sauce, and condiment in all kinds of ways: marinades, dressings, dipping sauces, soups, stir-fries, and stews, braised dishes, and nabe hot pots. In the Setouchi region, ponzu is traditionally made with the juice from dai-dai, a type of bitter orange. The very sour, acidic taste of dai-dai juice is just what’s needed to balance the other rich seasonings. It also adds a delightful orangey fragrance. Bitter Orange Ponzu is a perfect sauce for any kind of white-fleshed fish. Local Setouchi fishermen say that it’s especially appropriate for fugu blowfish.
This recipe may taste stronger and richer than the bottled ponzu you find at stores because they often contain a greater amount of citrus juice and also some vinegar. Our version is a heady, home-style base sauce that can be used for all of your needs. But cooks sometimes add more citrus juice depending on its use. We provide some guidelines for this below.
Bitter Orange Ponzu Sauce
Dai-Dai Ponzu : だいだいポン酢
Makes 2 1/2cups (600 ml)
Seasonings
Konbu (Dried Kelp), 4” piece (10 cm)
Katsuo-bushi Bonito Flakes (Dried), 1/2 cup loosely packed (120 cc)
Sake, 1/2 cup (120 ml)
Mirin, 1/2 cup (120 ml)
Bitter Orange Juice, 1/2 cup (120 ml)
Soy Sauce, 1 cup (240 ml)
Aromatics / Flavorings
Bitter Orange Zest, as desired (see Note)
Directions
Put the konbu seaweed in a sauce pan with the soy sauce and let it soak for 30 minutes. Heat the mixture slowly to a low simmer. As soon as bubbles form on the surface, remove the konbu. It should be soft. Take the konbu seaweed out and save it for another use or discard it.
Add the sake and mirin to the saucepan and bring to a boil for 1-2 minutes to burn off their alcohol.
Remove the sauce pan from the heat and add the dried katsuobushi bonito flakes, letting them steep until the flakes have settled to the bottom of the saucepan, about 2 minutes.
Strain the ponzu into a sealable container. Once it has cooled down, add the bitter orange juice. Store in the refrigerator. It will keep for about a month.
Note: Adding some zest to the ponzu will intensify its citrusy flavor and aroma. But only do this for the amount you plan to use just before serving otherwise it will make the sauce bitter.
Use:
Use the base recipe as a seasoning for stocks, soups, stews, stir-fries, braised dishes, and nabe hot pot dishes. Also as a marinade for meats and a dipping sauce for hearty foods like gyoza dumplings and kara-age fried chicken.
Add up to 1/4 cup (60 ml) more bitter orange juice to the base recipe when using the sauce to glaze grilled fish and meats, drizzle on tofu, pour over grated radish, and make dipping sauces.
Add up to 1/2 cup (120 ml) more bitter orange juice to the base recipe when using the sauce to make salad dressings. You can also add some vinegar and also oils like olive, sesame, any kind of vegetable oil, and mayonnaise, as desired.
Variations
Any type of citrus juice, or even a combination of juices, can be used to make ponzu, instead of bitter orange juice. Fresh juice is best, but a good quality bottled juice works fine too.
Lemon Ponzu: Lemon juice goes well with all foods, supporting ponzu’s role as an all-purpose sauce. Lemon Ponzu is particularly refreshing as a dipping sauce for cold noodle dishes.
Yuzu Ponzu: The exotic aroma and taste of yuzu juice create a uniquely flavored ponzu. Yuzu Ponzu is often used as a dipping sauce for mizutaki, a type of nabe hot pot made with pieces of chicken and vegetables.
Sudachi, Kabosu, Green Lemon, or Lime Ponzu: The spicy, lime-like taste of all of these citrus results in a ponzu that’s great as a dipping sauce for beef—grilled steaks and roasts— and also for rich, fatty fish like sardines.
To make a gluten-free ponzu use tamari made 100% from soy beans, instead of soy sauce, which has wheat in it.