Directions: |
Directions:Zest your orange (this is most easily and effectively done with a grater.) Now juice it. You need ¼ cup; make a screwdriver with the rest. Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan. Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes. Mix together the water and corn starch, add to the simmering sauce, and stir until thickened. Allow to cook for another minute or two, add sesame oil, stir. It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It's also used as a dipping sauce for appetizers and such - Your imagination is your limit.
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Notes: |
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Notes: Ten years ago, Ponzu Sauce was almost unheard of in the U.S. And there was a good reason for that - a few fortunate diners returned to our shores from Japan came with stories about how good this new taste was, and they rushed to their local Asian market to get a bottle of the magic stuff, only to be disappointed in it's taste - it was nothing like what they had had in Japan, and they could not duplicate those wonderful dishes here! This sad state lasted for some years until finally a few resourceful restaurateurs developed some acceptable substitutes for the seemingly unattainable Japanese citrus, Yazu, and began producing superb Ponzu for their guests right here in the U.S. - the rest is history.
(Yuzu is a Japanese citrus lemon that is valued for it’s highly aromatic rind. Because the yuzu is considered a citron, the juice is very minimal, thus often expensive.)
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