The Easiest Way to Make Ponzu Sauce with Yuzu, Kombu, Bonito Flakes, and Soy Sauce!
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- Опубліковано 16 гру 2023
- Welcome to Itadakimasu Recipe, the Japanese cooking channel! Today, I'll be showing you how to make Yuzu Ponzu Sauce, a Japanese citrus sauce. Feel free to substitute yuzu with other citrus fruits if desired. Please enjoy.
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Itadakimasu Recipe, I introduce everyday cooking, kitchen tools, and lifestyle.
My cooking uses simple basic seasonings and ingredients, and I try to avoid making it complicated.
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[Ingredients]
Yuzu Juice: 100ml
Kombu (Seaweed): 5g
Bonito Flakes: 5g
Soy Sauce: 150ml
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[Instructions]
1.Cut the yuzu in half and squeeze out 100ml of juice.
2.Place 5g of kombu in a bottle, and add 5g of bonito flakes.
3.Pour 150ml of soy sauce into the bottle, then filter and add 100ml of yuzu juice using a fine mesh.
4.Let it sit in the refrigerator for at least 2 weeks. If in a hurry, a minimum of 3 days is recommended.
5.After 2 weeks, remove the kombu and bonito flakes, and store the mixture in the refrigerator. Your yuzu ponzu is ready!
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[Itadakimasu Recipe Cooking Japan Playlist]
【Japanese Kitchen Utensils】日本の台所道具
• 【日本の台所道具】Japanese Kitc...
Beautiful Japanese kitchen utensils, how to use and care for these items.
Iron teapots, tea kettles, clay pots, copper omelet pans, rice containers,
mortar bowls, bamboo strainers, and bento boxes.
台所道具の使い方と手入れ。鉄瓶、急須、土鍋、銅製卵焼き器、おひつ、すり鉢、
包丁、曲げわっぱ、弁当箱、和せいろ、鬼おろし、おろし金、竹ザルなど。
【Japanese Recipes】家庭の和食レシピ
• 【家庭の和食レシピ】Japanese Rec...
Simple and easy Japanese recipes. Sushi, bowl dishes, onigiri recipes,
tofu recipes, egg recipes, fried delights, and Japanese noodles...
日常の食卓に、手軽でシンプルな和食レシピ。寿司、丼物、おにぎり、豆腐料理、
卵料理、揚げ物、煮物、和え物、麺類など。
【Japanese Food Culture】日本の食文化
• 【日本の食文化】Japanese Food ...
How to make Japanese stock (dashi broth), Men-tsuyu(noodle soup base), miso soup recipes, bento box recipes, breakfast recipes, rice cooker recipes.
だし汁の作り方、めんつゆの作り方、味噌汁レシピ、お弁当レシピ、朝ごはんレシピ、炊飯器レシピ。
【Japanese Fermented Foods】日本の発酵食品
• 【日本の発酵食品】Japanese Ferm...
Shio Koji, Shoyu Koji, Amazake, Kome Koji, Miso, Nukazuke,
Tsukemono(Japanese Pickles), Beni Shoga, Pickled Ginger (Red Pickled Ginger),
Gari (Pickled Ginger Slices)...
塩麹、醤油麹、甘酒、米麹、味噌、ぬか漬け、漬物、紅生姜、ガリ、などのレシピ。
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• 【和菓子とパン】Japanese Sweet...
Japanese sweets like yokan, anko, matcha sweets, mochi, Japanese sandwich,
and recipes using rice flour.
ようかん、あんこ、抹茶スイーツ、米粉パン、サンドイッチレシピ。
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【ゆずポン酢の作り方】冷蔵庫で2週間寝かせるだけ！ゆず＋昆布＋鰹節＋醤油
こんにちは。いただきますレシピへようこそ。今日は、ゆずポン酢の作り方をご紹介します。
材料はとってもシンプル。ゆずと昆布と鰹節と醤油です。
冷蔵庫で2週間寝かせるだけの簡単レシピです。
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いただきますレシピ（Itadakimasu Recipe）では、日常の料理や台所道具、暮らしの道具などを紹介しています。
料理は、シンプルな基本調味料と素材を使い、複雑にならないように心がけています。
よかったらチャンネル登録をお願いします。
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[Music]
relax139
relax130
relax129
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
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#ponzusauce
#citrussoysauce
#japanesefood - Навчання та стиль
Looking at the preparation of the yuzu ponzu just made my mouth water! Haha. Have a great week!
Thank you so much for your comment! I'm glad the preparation of the yuzu ponzu sparked your appetite😆 Have a fantastic week!
This looks so yum! I can never find ponzu fresh here so I wonder if
Lemon or lime juice would work?
Our weather has been crazy. North Carolina will have 70 degrees one day and 40 degrees the next. We never put away seasonal clothes because you just don’t know what will be next !
Have a great week 💕💕
Hello! Thank you for your comment. While Yuzu Ponzu is famous in Japan, any citrus fruit like lemon or lime would work well, providing a refreshing and delicious flavor! If the acidity is a bit strong, you can try adding mirin that has been boiled down to remove alcohol, which is a common practice in Japan. By the way, the temperature difference in North Carolina sounds quite extreme 😵😅 Have a great week ahead, despite the unpredictable weather!❤️
I don't know how you do it, but I love the detail of moving some subtitles to the side :)
New York has also not been very cold yet, except few days.
I also miss a music you used to use more often (this one ua-cam.com/video/ZrEQ7POvqnI/v-deo.html&ab_channel=ItadakimasuRecipeCookingJapan), it fit perfectly with the character of your videos. I hope you'll use it again sometimes...
Hello! Thank you for your comment! I hope you've been well. And I have an image that New York is very cold this time of year. However, even New York is warmer than usual this winter!
About the subtitles, I tried different things to avoid overlap with Japanese translations when fixed, and it seems the current setup works well for readability. As for moving subtitles sideways, I'm not sure if it's my settings or UA-cam's setup... :) Thanks for the music request! I'm happy that you mentioned the music fits well with the vibe of my videos. I'll definitely use it again :) Have a good day!
thanks for the video. What type of vinegar do you usually use?
Hello! Thank you for watching the video. The vinegar I usually use is rice vinegar (brand name: Fujisu). It's made from pesticide-free rice and is a pure rice vinegar. It goes well with Japanese dishes like sushi, and I also use it in salads. I used to use black vinegar or balsamic vinegar before, but lately it's been just rice vinegar for me 😊
Any ideas what to sub the bonito flakes for, to make it vegan? 🙏
Here in Berlin we had some really cold days a couple of weeks ago. We had around -7 degrees for some days🥶
Hello from Berlin! -7 degrees🥶😱 A vegan version of ponzu, right? In traditional Japanese Shojin cuisine, which is vegan, bonito flakes are not used. The ingredients for Shojin cuisine ponzu are simple: kombu, soy sauce, and citrus juice. Sometimes, boiled down mirin is added. So, you can try making it with kombu, soy sauce, and citrus juice, and if you find it lacking, next time you make it, adding boiled down mirin would be a good idea. Your comment has inspired me to consider making a video on how to create vegan dashi in the Shojin style😊 Thank you!🌱
That's great, thanks for your reply. Bonito flakes are often used and I never know what to use as a substitute. Also I don't know what they taste like, as I have never tried them 😅, being vegan. Sounds like I should check out Japanese Shogun Cuisine 😋. Very much looking forward to your vegan dashi recipe 🥰
@@lenilecker_vegan4dogs Thanks for your reply! Bonito flakes do have a rich umami flavor, which is why they are commonly used in Japanese dashi. Finding a substitute for them can be a bit challenging. I apologize for the difficulty 🙏🏻 Japanese Shojin Cuisine is a wonderful way to explore it without compromising your vegan lifestyle😊
I will defintely have a go for the Shojin Cuisine. As for umami, maybe I can use Ume Su (umeboshi sauce, don't know if that is a local creation or an actual product also in Japan😅) as a sub?
Hi these,
thank you for sharing this video.
I am writting you today, because I am not getting your notifications for last few weeks., so, today i unsubscribe to resubscribe your channel.
Especially thank you for unique Channel ID through which I found your channel again.
By the way, I am your follower since rice koji & dashi video, & i am happy to receive each & every video of yours.
Hello! Thank you for finding my video and taking the time to leave a comment. It's both exciting and surprising that people from overseas are interested in Japanese ingredients like koji and dashi. I appreciate your follow and support. It makes me happy! Thank you! 🙌😊