Description
Ponzu Shoyu, or Soy sauce Ponzu (accent on O), is one of the most important in Japanese cooking sauces, along with soy sauce. Ponzi is extremely versatile, it is used as a marinade, as a sauce for hearty, as a basis for other composite sauces. It goes well with meat (including poultry), fish and seafood. Can be used as a marinade. Recipe from Ilya Lazerson.
Ingredients
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Soy sauce
80 ml
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Orange
0.5 piece
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Lemon
0.5 piece
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Lime
0.5 piece
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Garlic
3 tooth
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Ginger
1 piece
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Chili
1 piece
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Coriander
0.25 coup
Cooking
Citrus wash, remove the zest strips without the white part.
Zest dipped in cool boiled water while preparing the sauce.
Of all the citrus squeeze the juice and pour it into the bucket or saucepan. Chili (I have dry) to throw into the juice and put on gas. Evaporate the juice until thick.
A piece of ginger the size of a matchbox, peel and grate on a fine grater. Garlic also peel and grate on a grater.
In a bowl, pour soy sauce. A squeeze of garlic and ginger juice into the soy sauce.
Add evaporated citrus juice and add the zest, previously soaked. Without water. Leave for 5 minutes.
Strain the sauce in a sauceboat. Cilantro wash, drain, chop and add to the sauce. Sauce can be stored in the refrigerator. This sauce should be stored with zest. Before use of the sauce to drain and the remaining sauce with the peel leave be stored in the refrigerator.
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