In every Japanese restaurant I go to, I always end up ordering a dish with ponzu sauce. This tangy, salty, umami sauce that awakens the mouth with its citrus notes. I’ve been completely in love with it for years. I absolutely had to make my own version. This is the one I chose for my upcoming book, Tome 3. Bouffe pour recevoir du coup de gr\u00e2ce, to accompany my beef tataki. So good that I also wanted to release it as a separate recipe so you can use it everywhere at home, not just with the tataki. It’s a sauce that transforms an ordinary meal into a memorable moment.<\/p>\n
Traditional Japanese ponzu uses yuzu, kombu, koikuchi soy sauce. Ingredients not always easy to find in Quebec grocery stores. My version keeps the spirit but simplifies access. First, I focus on a double citrus: lime juice and lemon juice with grated zest, which gives an explosion in the mouth that the classic single-citrus version doesn’t have. Then, my two personal additions that you don’t see in the original version: fresh grated ginger for a little citrusy spiciness, and a touch of toasted sesame oil for depth. These two twists add an oomph that completely changes the game. The first time, I had added salt by reflex and it was too salty. The tamari already does the job. Trust me, don’t touch the salt shaker.<\/p>\n
This ponzu sauce is really the secret weapon you want to have permanently in your fridge. Dip for gyozas or grilled dumplings, drizzle for raw salmon tartare, sauce for a poke bowl, dressing on an Asian salad, dip for tempura vegetables, drizzle on hot edamames with fleur de sel. You’ll find a thousand uses. It keeps for five to six days in the fridge and even improves with time. As a bonus, because I use Kikkoman tamari rather than regular soy sauce, this sauce is naturally gluten-free. A nice bonus for guests with sensitivity. Perfect for entertaining stress-free, perfect for impressing your friends on Saturday night without telling them it took you five minutes to make.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade ponzu sauce with ginger and toasted sesame oil. My Quebec version of the legendary Japanese sauce, perfect for tataki and tartares.<\/p>\n","protected":false},"featured_media":60076,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"homemade ponzu sauce with ginger","_yoast_wpseo_title":"Homemade Ponzu Sauce Recipe with Ginger","_yoast_wpseo_metadesc":"Homemade ponzu sauce with ginger and toasted sesame oil, tangy and savory. Perfect for tataki, tartare, and dumplings.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Homemade ponzu sauce with ginger","_yoast_wpseo_opengraph-description":"Homemade ponzu sauce with ginger and toasted sesame oil. My Quebec version of the legendary Japanese sauce, perfect for tataki and tartares.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[187],"sponsorship":[],"class_list":["post-60078","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-dressings-marinades-and-condiments"],"acf":[],"yoast_head":"\n