Make a sashimi dipping sauce recipe with the refreshing taste of lemons for a change.
A ponzu sauce is a Japanese citrus flavored soy sauce that has a depth of flavor that is missing in the usual sashimi dipping sauce recipe.
Most people are only familiar with dipping their sashimi into wasabi and soy sauce - which is getting kind of boring!
However, you can learn about the many different types of soy sauce that can be used to enhance a ponzu sauce. And learn about what types of soy sauce may be toxic to your health.
A ponzu sashimi dipping sauce recipe is easy to make and you can make a large batch that will last you for a few months.
Use the same amount of fresh lemon juice with your favorite soy sauce.
Place all ingredients into a bowl.
Let sit for 24 hours and then strain.
Store in refrigerator for months.
Dashi stock is a key ingredient in many Japanese marinades.
Look for kombu and bonito flakes in the Japanese section of a grocery store.
Or find a Japanese grocery store - which would be the best option.
Soak kombu in water for 2 to 3 hours.
Bring soaked kombu to a boil and then remove kombu from the hot water.
Let kombu flavored water boil for another minute.
Then turn heat off and pour in cold water.
Add bonito flakes and soak for 15 minutes - strain.
Use as a flavoring agent for your dipping sauce.
There are many different types of soy sauce that you can use to make your ponzu or Japanese citrus sauce taste unique.
Just be sure that you are using a traditionally made soy sauce or shoyu that was actually fermented and aged for 6 months or so.
It will make a huge difference in the taste of your ponzu sauce. Not to mention how it will affect your health.
Non-traditional soy sauce is made with chemicals and only takes 2 to 3 days to produce - Beware!
Also, most brands will be made from wheat and soy. Tamari is the only one I know of that is gluten free.
And Nama Shoyu is the only "raw" or unpasteurized soy sauce that I know of - if your looking for enzymes.
Unfortunately, soy sauce is almost always pasteurized after the fermentation process.