This Japanese sauce is simple to make. I use it primarily as one of my dipping sauces when I serve Shabu Shabu (Japanese hot pot). It is made from soy sauce, dashi stock, lime or lemon juice and spring onions. With its savoury soy sauce flavour and lemony taste, it is perfect with meats or fish and drizzled over blocks of cold tofu. No Shabu Shabu in our house would be complete without it!
|Makes:||~1 and 1/2 cups|
|Can recipe be doubled?||Yes|
|Make ahead?||Keeps 2 days, refrigerated.|
1 cup=250ml=8.45 US fl oz
* I use the Japanese brand, Kikkoman. If you use an alternative brand, please adjust amount needed. ‘Saltiness’ and ‘savouriness’ will vary across brands.
1. Into a jar, add the dashi granules and boiling/hot water. Stir to dissolve.
2. Add the Kikoman Soy Sauce, tepid water, lime juice and sliced spring onions.
3. Stir to mix. Taste and adjust seasoning. If it is too sour, adjust seasoning by adding a bit more water/soy sauce/dashi granules.
4. Use immediately or cover the jar and refrigerate until ready to use.
5. For serving suggestions, please refer to ‘Tips’ below.
(1) In my house it is a must have sauce for Japanese Shabu Shabu.
(2) Use it to top cold blocks of tofu.
No need to cook the tofu. Wrap it in a few sheets of kitchen paper towels to absorb water. Leave it aside for 10- 20 minutes. Remove paper towels and cut tofu into your choice of serving size. Pour Ponzu Sauce over. Serve cold.
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