Description
Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu with soy sauce ( shōyu ) added, and the mixed dark brown product is widely referred to as simply ponzu.
The term originally came into the Japanese language as ponsu as a borrowing of the now obsolete Dutch word pons , meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final -su being written with the character su (酢), meaning "vinegar".
Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed ( kombu ) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu , sudachi , daidai , kabosu , or lemon.
Commercial ponzu is generally sold in glass bottles, which may have some sediment. Ponzu shōyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish) and also as a dip for nabemono (one-pot dishes) such as shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.
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