BASIC PONZU SAUCE
- 1 cup Mirin
- 1/2 cup light Soy Sauce (preferably Yamasa brand)
- 1 teaspoon dried red chili flakes, or to taste
- 2 tablespoons fresh lemon juice
Bring the Mirin to a boil in a saucepan, and reduce to 1/3 cup, about 5 minutes of steady simmering/boiling. Remove from the heat an allow to cool. Whisk in the soy sauce, chili flakes and lemon juice. Cool to room temperature.
Variation : For Sweet Ponzu Sauce, use only 1/4 cup of the soy sauce, and 1/4 teaspoon of the chili flakes. Prepare as described above for the Basic Ponzu Sauce.
NOTES : Kikkoman soy sauce is fine. The mirin will get really thick as it cools, but as you whisk in the soy, the sauce thins.
Ponzu is a Japanese soy and citrus dipping sauce that is commonly served with fish. bottled Ponzu sauces are available in Asian markets, but it is better and not difficult to prepare you own. The first version of the sauce is good with chicken and heavier fish. The second is sweeter and better with mild flavored fish.
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