Make a sashimi dipping sauce recipe with the refreshing taste of lemons for a change.
Most people are only familiar with dipping their sashimi into wasabi and soy sauce - which is kind of boring!
A ponzu sauce is a Japanese citrus flavored soy sauce that has a depth of flavor that is missing in the usual dipping sauce.
A ponzu dipping sauce recipe is easy to make and you can make a large batch that will last you for a few months.
You can also learn about the many different types of soy sauce that can be used to enhance your ponzu dipping sauce.
And learn about what types of soy sauce may be toxic to your health.
Ingredients:
Instructions:
Just increase the amount of the ingredients for a larger sashimi dipping sauce recipe.
Just be sure to use the same amount of fresh citrus juice with your favorite type of traditional soy sauce.
You can also use a combination of lemon, lime, or orange juice.
Ingredients:
Instructions:
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.
Ingredients:
Instructions:
There are many different types of soy sauce that you can use to make your ponzu dipping sauce taste unique.
Just be sure that you are using a traditionally made soy sauce or shoyu that was 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.
Nama Shoyu is the only "raw" or unpasteurized soy sauce that I know of - if your looking for more enzymes.
Although, there are other unpasteurized traditional brands out there - if you look hard enough.
Unfortunately, soy sauce is almost always pasteurized after the fermentation process.