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Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving.
Ponzu (ポン酢) (Japanese pronunciation:) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. It is tart, with a thin, watery consistency. Ponzu shōyu or ponzu jōyu ( ポン酢醤油 ) is ponzu with soy sauce ( shōyu ) added, and the mixed dark brown product is widely referred to as ...
In a large bowl, combine the vinegar, garlic oil, ginger, garlic, lemongrass, and agave nectar. Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and ...
Hoda Kotb has a go-to dish when she needs to whip up dinner in a pinch: ponzu fish. The two ingredients required are a piece of black cod and a bottle of ponzu, a citrus-based Japanese sauce.
Ingredients for Hoda Kotb’s 2-Ingredient Fish Dish. As the name suggests, only two ingredients are needed for this faux fancy meal: a bottle of ponzu and a piece of black cod.
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...