Here's the recipe. I like it with or without the monitor flakes. The real thing has no soy sauce..you add that yourself depending on what you're making. The first time that I made it, I kinda wanted to just drink it. It's great as a dip for salad rolls.
http://www.loveandlemons.com/2013/12/01/meyer-lemo-ponzu/
Ponzu is dashi, the traditional stock (kombu + bonito flakes), a little rice vinegar, mirin, and citrus juice (yuzu is the classic Japanese citrus).
Ponzu combined with soy sauce ("shoyu") is known as ponzu-shoyu or ponzu-joyu. This combination is so commonplace that when Japanese say ponzu, they are often referring to ponzu-shoyu. Many/most of the commercial ponzu sauces include the shoyu.
I'm glad to see that plain ponzu (without shoyu) is available commercially here in the U.S., but it's very easy to make. The mostly challenging thing is the availability of fresh yuzu fruit for the authentic flavor.
Yuzu is not easy to find unless you're in a major metropolitan area with a large Asian population. Plus, it's a seasonal crop that comes out in late fall. I have a yuzu tree -- sadly it is not very prolific.
Yes, I've been confused as to what the "real thing" actually is, given the variety I see on store shelves - even at the Asian grocery store! I wonder if anyone has a recommendation for a good "real thing" brand (hint, hint, Susan W...).
Here's an example of the real thing. You can find it for less at H Mart which you guys have down there. It's my favorite place for everything Asian. Then there's the stuff that is basically soy with citrus added (the real thing has guru, Kirin, kombu) and then there is a thicker cornstarchy version. I have a recipe to make it. I only made it once and then found it at H Mart. I'll find the recipe for fun.
http://www.amazon.com/Yakami-Orchard-Natural-Japanese-Ponzu/dp/B002AC16CM/ref=sr_1_3?ie=UTF8&qid=1445263138&sr=8-3&keywords=Ponzu
When you say Ponzu sauce, are you referring to something that is thin like soy or more like a thicker commercial teriyaki sauce? I've seen everything from the real thing at the Asian grocery store that I frequent to the flavored soys and thicker sauces at my neighborhood grocery store. If you happen to have some Hoisin, that makes a great Asian addition to a stew. I'd only use 1/4 cup though.
Not as is. Ponzu is rather thin, the commercial versions are mostly soy sauce with a hint of citrus and have the same watery consistency as soy sauce.
Terikayi is more like a sweeter version of ponzu that has been cooked down for a thicker consistency.
Moreover, here in the U.S., teriyaki sauce is unlike what would be prepared in Japan; the U.S. versions have non-traditional ingredients like sesame or garlic and like many American versions of Asian sauces, tend to be considerably sweeter than the bonafide Asian versions.
Depending on what you are making, using ponzu sauce over commercial U.S. teriyaki sauce may result in a vastly superior end result.
But it depends on what you're cooking and your own personal preferences...
Thinking a bit more about your particular application, I suggest adding 1/4 cup of ponzo (not a 1/2 cup), a tablespoon of sugar/honey, one crushed/minced clove of garlic, and maybe a squirt of sriracha sauce.
Cook and taste for flavor, add more of any/all ingredients (ponzo, sweetener, garlic, sriracha) as you see fit.
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:-)
http://www.loveandlemons.com/2013/12/01/meyer-lemo-ponzu/
Ponzu combined with soy sauce ("shoyu") is known as ponzu-shoyu or ponzu-joyu. This combination is so commonplace that when Japanese say ponzu, they are often referring to ponzu-shoyu. Many/most of the commercial ponzu sauces include the shoyu.
I'm glad to see that plain ponzu (without shoyu) is available commercially here in the U.S., but it's very easy to make. The mostly challenging thing is the availability of fresh yuzu fruit for the authentic flavor.
Yuzu is not easy to find unless you're in a major metropolitan area with a large Asian population. Plus, it's a seasonal crop that comes out in late fall. I have a yuzu tree -- sadly it is not very prolific.
http://www.amazon.com/Yakami-Orchard-Natural-Japanese-Ponzu/dp/B002AC16CM/ref=sr_1_3?ie=UTF8&qid=1445263138&sr=8-3&keywords=Ponzu
Terikayi is more like a sweeter version of ponzu that has been cooked down for a thicker consistency.
Moreover, here in the U.S., teriyaki sauce is unlike what would be prepared in Japan; the U.S. versions have non-traditional ingredients like sesame or garlic and like many American versions of Asian sauces, tend to be considerably sweeter than the bonafide Asian versions.
Depending on what you are making, using ponzu sauce over commercial U.S. teriyaki sauce may result in a vastly superior end result.
But it depends on what you're cooking and your own personal preferences...
Taste for seasoning, you may want to add sugar or honey since commercial ponzu will be lacking that compared to commercial teriyaki sauce.
Good luck.
Cook and taste for flavor, add more of any/all ingredients (ponzo, sweetener, garlic, sriracha) as you see fit.