Ponzu
A citrus-based dressing or dipping sauce that is common in Japanese food. Thin in consistency and brown in color, this substance is made by boiling mirin, rice vinegar, fish flakes, and seaweed over heat. The liquid is then strained and mixed with yuzu juice. Ponzu has a tart flavor and is used as a dressing for grilled meats and as a dip for vegetables and sashimi, among other things.
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I don't think I've ever tried this. Sounds interesting.
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And now I want sushi.
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Yummy. I want some. Going to look for it tomorrow.
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i've heard of a lot of people using this but i've never really known what it was - i think that i could use it as a dipping sauce...as long as there's something that i can use aside from fish or meat.
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I like it for sashimi a lot of the time, because it isn't as salty as soy sauce. But that's fish though I'd imagine it being quite yummy on veggies, especially veggie tempura.
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ponzu is so good!
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I've never had this...I'll have to try it.
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I also use it as a dipping sauce for gyoza
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It's fabulous if you want your stir-fries to have a bit of zest. If you have beef that is on the pungent side, ponzu is great for disguising that beefy flavour.
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For some reason, this post really makes me crave some ankimo drizzled in ponzu.