Do you know ponzu,
also spelled ponju?
It’s made from shoyu
mixed with yuzu.
Delicious with tofu.
And with shrimp.
Popular in Japanese cooking and adaptable to many recipes, ponzu is a citrus-flavored sauce, often used as a dipping sauce for sushi and tempura.
Traditionally, ponzu is made by simmering mirin with rice vinegar, bonito flakes and seaweed; then, after it comes to a boil, the mixture is strained and yuzu juice added, which gives the sauce a citrus undertone.
Ponzu shoyu, like the Kikkoman sauce in my pantry, contains naturally brewed soy sauce as well as vinegar, bonito, and citrus, plus sugar, which makes it an ideal marinade or glazing sauce. You can substitute this type of ponzu for soy sauce in many recipes.
For a homemade version, use items that are already in your pantry: rice wine vinegar, soy sauce, lemon juice (or sometimes orange and lime juices), and dashi. Or simply add some lime juice to soy sauce, with a bit of sugar or agave nectar. Or add some hot chiles.
Grilled chile-lime-ponzu chicken
Slice or shred the cooked chicken for sandwiches, noodle dishes, or nime chow. This marinade also works well for beef, fish or shellfish (reduce marinating time to 30 minutes), and tofu. Serves 3-4.
Combine all ingredients in a ziploc bag, and marinate for at least 4 hours, or up to 8 hours. Grill over medium-high heat for 5 minutes; turn and grill 5 minutes on the other side. Let sit for 10 minutes, then slice and serve over rice or in a wrap.
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