Ponzu ( Jap. ポ ン 酢 ) - Japanese cuisine sauce made from citrus juice, mirin and dashi . It is a liquid sauce of sour taste and dark brown color. A variety of sauce with the addition of soy sauce ponzu shoyu ( jap. ポ ン 酢 醤 油 ) is often also called simply ponzu.
The name is formed from two words. Pon is borrowed from the Dutch pons , which has a similar meaning to and originates from the English punch - punch [1] , Zu ( Jap. ) - vinegar in Japanese.
Content
Cooking
Ponzu is prepared by warming mirin , rice vinegar, katsuobushi (from tuna-bonito) and seaweed ( kombu ) on low heat. After that, the liquid is cooled, filtered, it is added to the juice of one or more citrus fruits: Yuzu , , , , lemon .
Ponzu is also sold ready-made in stores in glass bottles, and may have sediments at the bottom.
Use
Ponzu is traditionally used as a dressing for tataki (lightly fried or raw chopped meat or fish), as well as a sauce for dipping sashimi or nabemono (for example, shabu-shabu ).
In the Kansai region, ponzu is watered by takoyaki .
Notes
- ↑ Ponzu | Definition of Ponzu by Merriam-Webster . Merriam-Webster, Incorporated. The appeal date is May 26, 2016.
Bibliography
- Gregory Dubovis. Japanese cuisine: White heron on white snow . - M .: Eksmo, 2010. - P. 72.
- Tadashi Ono, Harris Salat. The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables : [ eng ] . - Random House LLC, 2011. - p. 69.
- Hiroko Shimbo. The Japanese Kitchen. - The Harvard Common Press, 2000.
- Nobu Matsuhisa, Mark Edwards. Nobu West : [ eng ] . - Andrews McMeel Publishing, 2007.