On a recent trip to the grocery store, I chanced upon some fresh yuzu! For those of you who don’t know, yuzu is a citrus fruit that is incredibly aromatic, with a taste that is almost like a grapefruit or orange crossed with a lemon. Fragrant, fresh, tart, and really unlike any other of the more “typical” citrus fruits, yuzu is common in Japanese cooking, both in savory and sweet dishes.
Recently, I shared a recipe for chicken nabe, a simple Japanese hot pot dish that uses a yuzu flavored sauce called ponzu as a condiment….
Light, salty, and a little sour, ponzu is not always an easy item to obtain, especially if you don’t have a well-stocked Asian market nearby – and, this is exactly what happened to me when I made my nabe! With no ponzu to be had, my only choice was to try and make it myself… and, the results? Quite possibly as good as the bottled stuff!
About the recipe:
There’s not much to say about making homemade ponzu… except that it’s super simple, as long as you can find the ingredients!
Since this is a homemade sauce that contains no preservatives, it should be used within a week. In addition, the delicate citrus notes of the yuzu will most likely not be as strong as time goes by, giving you all the more reason to consume this refreshing sauce sooner rather than later.
About the ingredients:
Yuzu is a small, aromatic citrus fruit that tastes almost like a grapefruit or orange crossed with a lemon. Yuzu is seasonally and sporadically found in some select grocery stores (such as Whole Foods), usually in the winter when the fruit is in season. Substitute with lemon or lime.
Makes about 1/4 cup of sauce
- 2 tbsp Japanese soy sauce
- 1 1/2 tbsp water
- 1 pinch dashi granules
- 1 tbsp freshly squeezed yuzu juice, strained of pulp and seeds (substitute with lemon or lime)
- 1/2 tbsp rice vinegar
- 1 tsp mirin
1. Mix all the ingredients together until well combined.
Serve as a sauce to accompany nabe dishes.