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Ponzu sauce

post #1 of 12
Thread Starter 

What do I do with it?  I bought it on a whim.

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post #2 of 12
Dip for Sashimi
post #3 of 12
Thread Starter 

I can't cook with it?

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post #4 of 12

If its Kikoman brand, I use it instead of Terriaki sauce. It usually comes with a slight citrus flavor lime or lemon. Good in stir fry/ of any kind

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post #5 of 12
Thread Starter 

It's the Edens brand.

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post #6 of 12

I use ponzu where ever I use soy sauce.

 

mjb.

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post #7 of 12

Don't know if you want to go to the trouble of an actual recipe just to use a bottle of sauce,  but I just made this for dinner and used Ponzu instead of the (very easy) dipping sauce they suggest. It was delicious. 

 

http://food52.com/recipes/21696-kimchi-pork-scallion-pancake-with-watercress-radish-relish

post #8 of 12
Quote:
Originally Posted by teamfat View Post

I use ponzu where ever I use soy sauce.

 

mjb.

 

DITTO

post #9 of 12
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

Don't know if you want to go to the trouble of an actual recipe just to use a bottle of sauce,  but I just made this for dinner and used Ponzu instead of the (very easy) dipping sauce they suggest. It was delicious. 

 

http://food52.com/recipes/21696-kimchi-pork-scallion-pancake-with-watercress-radish-relish

 

Thanks, but I don't like pickles lookaround.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 12

Good Morning, I'm new here and on other food forums but was looking for info on food savers and saw this post.

 

You can also easily make your own Ponzu sauce. Some Soy sauce a little Dashi stock and a squeeze of Lemon.

 

I use it for a lot of Japanese cooking but if you like it with western flair, get a well marbled Ribeye, grill to Rare or Med/Rare. Let sit and slice thin.

Grate half a cup of Daikon and squeeze out all the liquid, Pour some Ponzu on it and eat with sliced Ribeye and some white rice,

post #11 of 12
Quote:
Originally Posted by kaneohegirlinaz View Post

 

DITTO

Agreed, use if you want a pop of citrus.

 

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post #12 of 12
I made kong namul (Korean bean sprouts) and used ponzu instead of shoyu and it was very ONO (delicious)
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