Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Ponzu

Asian

  • Please log in to reply
69 replies to this topic

#1 Yuki

Yuki
  • participating member
  • 428 posts

Posted 12 January 2005 - 12:08 AM

I have a bottle of Ponzu that I need to use up pretty quickly. What can I use it in other than as a dipping sauce and salad dressing?

#2 Hiroyuki

Hiroyuki
  • participating member
  • 5,124 posts
  • Location:Shiozawa area of Minami Uonuma city, Niigata, Japan

Posted 12 January 2005 - 01:12 AM

One of the hardest questions to answer I encountered on eGullet!!

You can pour ponzu over rice porridge.
Photo:
http://www.ponzuya.c...cipi/00012.html

You can also add ponzu to soup.
http://www.bekkoame....inoue/siru.html
(Sorry, Japanese only)
Just boil vegetables in water, add dashi and fish or meat, put it in a bowl, add shredded scallion, and add ponzu.

#3 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 12 January 2005 - 04:36 PM

I was going to start a thread on ponzu just last week and I forgot.... :blink:
I really love it with stir fries! :biggrin:

When I am digging around for just one more dish, I often toss some veggies in hot oil, season with salt and pepper, place it into a dish and pour ponzu all over it. You could add meat/tofu to te stir fry as well but I usually have just vegetables. Favorites include cabbage, Chinese cabbage, carrots, bean sprouts and onions.

Another favorite it to grill some shiitake (I do this on a griddle pan) and then pour ponzu on top.

Here is one of my favorite recipes from epicurious:
http://www.epicuriou...ws/views/105354
grilled salmon with a ponzu sauce
They make their own, but I have made this with the bottled stuff and it is great, I do it on the BBQ with a whole side of salmon but I am sure you could do smaller pieces under the broiler.

What is your favorite kind of ponzu?

I always buy the yuzu one. :biggrin:

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#4 zeitoun

zeitoun
  • participating member
  • 671 posts
  • Location:NYC

Posted 12 January 2005 - 07:59 PM

Is Ponzu always a combination of citrus (yuzu, lemon or other), soy sauce and mirin? If you do not want to use the bottled stuff, what are the different ways one could make it?
"A chicken is just an egg's way of making another egg." Samuel Butler

#5 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 12 January 2005 - 08:14 PM

Is Ponzu always a combination of citrus (yuzu, lemon or other), soy sauce and mirin? If you do not want to use the bottled stuff, what are the different ways one could make it?

View Post


The bottle I have at the moment (Mitsukan's yuzu-pon) lists the following ingredients on its label:
soy sauce
fructose
glucose
yuzu juice
vinegar
salt
flavorings

I have tried to make my own ponzu with various recipes, some as simple as soy sauce and juice mixed together and others with loads of ingredients that are cooked together. I have yet to get close to the bottled taste, so I have given up...
If anyone has a good recipe I would love to try it.

EDITED to add vinegar

Edited by torakris, 12 January 2005 - 09:01 PM.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#6 Yuki

Yuki
  • participating member
  • 428 posts

Posted 12 January 2005 - 08:35 PM

I was going to start a thread on ponzu just last week and I forgot.... :blink:
I really love it with stir fries! :biggrin:

When I am digging around for just one more dish, I often toss some veggies in hot oil, season with salt and pepper, place it into a dish and pour ponzu all over it. You could add meat/tofu to te stir fry as well but I usually have just vegetables. Favorites include cabbage, Chinese cabbage, carrots, bean sprouts and onions.

Another favorite it to grill some shiitake (I do this on a griddle pan) and then pour ponzu on top.

Here is one of my favorite recipes from epicurious:
http://www.epicuriou...ws/views/105354
grilled salmon with a ponzu sauce
They make their own, but I have made this with the bottled stuff and it is great, I do it on the BBQ with a whole side of salmon but I am sure you could do smaller pieces under the broiler.

What is your favorite kind of ponzu?

I always buy the yuzu one. :biggrin:

View Post


Thanks for the idea, I have some fresh shittake and frozen salmon. It is
-40C with a strong wind chill here so it will probably be baked in the oven. I thought all ponzu are made with ponzu or is that just my imagination?

#7 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 12 January 2005 - 09:00 PM

There are lots of kinds of ponzu out there.
Here is Mitsukan's line-up:
http://www3.mizkan.c...index.asp?id=05

for those who can't read it, here is the translation from the top row down

first row:
aji-pon (the most common one, ingredients list kankitsu juice, kankitsu just means citrus)
konbu ponzu (citrus juice and konbu dashi and soy sauce)
goma ponzu (ponzu with sesame paste and smashed seeds)


second row:
yuzu-pon (made with just yuzu, no other citrus)
pon-su (zu?) (this has no soy just the citrus juice and vinegar)
maru shibori yuzu (this is more of a "gourmet" yuzu ponzu)


third row:
sudachi ponzu (made with sudachi)
kabosu ponzu (made with kabosu)
aji-pon, black vinegar version (regular aji-pon but made with black vinegar)

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#8 Anna N

Anna N
  • eGullet Society staff emeritus
  • 5,386 posts
  • Location:Oakville, Ontario, Canada

Posted 13 January 2005 - 04:26 AM

We recently discovered ponzu (the bottled kind) and have fallen in love with it. Generally use it to baste grilled chicken or salmon or as a dipping sauce. But often stare at the bottle and think - there's got to be more uses for this delicious stuff - so bring on the ideas. :biggrin:
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#9 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 13 January 2005 - 04:45 AM

We recently discovered ponzu (the bottled kind) and have fallen in love with it.  Generally use it to baste grilled chicken or salmon or as a dipping sauce.  But often stare at the bottle and think - there's got to be more uses for this delicious stuff - so bring on the ideas.  :biggrin:

View Post


sure!!
A favorite with the whole family are either hamburger patties or steak (cut into cubes) cooked in a fry pan then placed in a dish and topped with grated daikon and drizzled with a lot of ponzu.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#10 Hiroyuki

Hiroyuki
  • participating member
  • 5,124 posts
  • Location:Shiozawa area of Minami Uonuma city, Niigata, Japan

Posted 13 January 2005 - 05:14 AM

I can never be imaginative about the uses of ponzu.
Most Japanese seem to be like me. I found this webpage, but no innovative uses of ponzu there.
http://www.kingdom.o...l/08/06_05.html
(Japanese only)
The most interesting use of ponzu that I have found so far is to drink it!
I'm counting on non-Japanese people to come up with interesting uses of ponzu.

By the way, Helen or anyone else who is familiar with Osaka, do you know of this product, Asahi Ponzu?
http://8929.jp/ponz/index.html
It seems like a very good one.

Slightly off topic, the mere words 'yuzu juice' made my mouth water! Very tempting!
http://www.orenjiha-to.com/2umaji/

#11 zeitoun

zeitoun
  • participating member
  • 671 posts
  • Location:NYC

Posted 13 January 2005 - 08:45 AM

aji-pon (the most common one, ingredients list kankitsu juice, kankitsu just means citrus)

View Post

Not sure if this is conventional but I usually soak my serving of o-Nabe with aji-pon, then when the rice and egg is mixed at the end with the remaining broth, I add more aji-pon. I just love this stuff.
"A chicken is just an egg's way of making another egg." Samuel Butler

#12 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 13 January 2005 - 02:59 PM

I often make nabe just because I "need" ponzu... :biggrin:

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#13 montrachet

montrachet
  • participating member
  • 171 posts
  • Location:Hawai'i

Posted 13 January 2005 - 07:27 PM

By the way, Helen or anyone else who is familiar with Osaka, do you know of this product, Asahi Ponzu?
http://8929.jp/ponz/index.html
It seems like a very good one.

This is the one item I ask for when my cousins in Osaka come to visit me. It is a beautifully balanced ponzu that is wonderful with almost anything.
- m :smile:

#14 petite tête de chou

petite tête de chou
  • participating member
  • 1,525 posts
  • Location:Oregon

Posted 13 January 2005 - 07:52 PM

Perhaps you could brush it over grilled/broiled pineapple or oranges? Seems like that would be tasty.
Shelley: Would you like some pie?
Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

#15 helenjp

helenjp
  • eGullet Society staff emeritus
  • 3,231 posts

Posted 14 January 2005 - 07:47 PM

Hiroyuki, I don't know that ponzu (and it's something like 25 years since I was in Osaka :huh: ), but it does look good.

My first husband's family came from Shikoku, so whenever possible, they would make their own ponzu from sudachi, which are Japan's answer to limes.

I like ponzu as a substitute for soy/sugar flavorings in stirfry or simmered dishes - the very best of low-carb Japanese cooking, and fast enough for bento food! Cooking vinegar enhances its sweetness.

Now maybe miso-pon would be a good variation on garlic/soy/vinegar simmered chicken and pork dishes. Miso-pon and all its friends are great salad dressings, but I'm sure they could be so much more... :raz:

#16 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 24 January 2005 - 04:13 PM

I have been searching for that asahi ponzu everywhere and can't find it.... :angry:

Yesterday I picked up a bottle of kabosu ponzu and served with some avocado slices.. yum! :biggrin:


The recent edition of Kyou no Ryouri (cooking magazine) has a karaage (deep fried chicken) that is marinated in pozu, I am going to give it a try this weekend.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#17 Hiroyuki

Hiroyuki
  • participating member
  • 5,124 posts
  • Location:Shiozawa area of Minami Uonuma city, Niigata, Japan

Posted 24 January 2005 - 04:32 PM

I have been searching for that asahi ponzu everywhere and can't find it.... :angry:

View Post

No wonder. Here is a copy from the webpage:

旭ポンズは地元大阪でも販売している店が少ない、ツウにはかなり有名で貴重なポン酢です。

It's hard to come by even in Osaka.

#18 Yuki

Yuki
  • participating member
  • 428 posts

Posted 30 January 2005 - 07:21 PM

I finally got to try the Pan fried Ponzu Salmon, the ponzu is great at cutting the fattiness of the salmon. Next time, I will try it as a dumpling dipping sauce and marinating pork butt before baking them. Maybe a cold noodle dish can be made with it.... so many possibilities. :biggrin:

#19 jschyun

jschyun
  • participating member
  • 1,552 posts

Posted 02 February 2005 - 12:36 AM

I'm not proud of this, but sometimes I sip (yuzu) ponzu by itself (shhh). Using it as a salmon marinade is such a good idea, because I will pour it on salmon anyway... Thanks!

Edited by jschyun, 02 February 2005 - 12:38 AM.

I love cold Dinty Moore beef stew. It is like dog food! And I am like a dog.
--NeroW

#20 easternsun

easternsun
  • participating member
  • 232 posts
  • Location:west van/secret cove

Posted 04 February 2005 - 08:46 PM

I have been searching for that asahi ponzu everywhere and can't find it.... :angry:

Yesterday I picked up a bottle of kabosu ponzu and served with some avocado slices.. yum! :biggrin:


The recent edition of Kyou no Ryouri (cooking magazine) has a karaage (deep fried chicken) that is marinated in pozu, I am going to give it a try this weekend.

View Post



i found this forum while looking for the nutritional facts for asahi ponzu, so it seems like a good place to make my first post.

i cannot live with asahi ponzu, no other will do...

some suggestions as to where you might find it - small shops that sell sake and beer, tofu shops and small meat vendors.

there is currently a "price war" between the chicken shop and the tofu shop near my home! the signs keep getting bigger ! in one shop, a small bottle is 600 yen, in the other, it is 580.

i would love to buy the giant size, but i cant figure out how to fit it in my fridge :huh:

one of my favourite uses of asahi ponzu is as a salad dressing, i mix it with some tahini, a little milk and a little mayo or plain yoghurt. it is my secret weapon in getting my darling husband to eat his raw veggies! :raz:
"Thy food shall be thy medicine" -Hippocrates

#21 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 04 February 2005 - 09:11 PM

easternsun, welcome to egullet and the Japan Forum!! :biggrin:

I am really getting determined to find Asahi ponzu here in the Kanto area... :biggrin: though I am thinking I may have to mail order it.
What does it taste like? how does it differ from regular ponzu?


mix it with tahini you say....I might give this a try..

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#22 easternsun

easternsun
  • participating member
  • 232 posts
  • Location:west van/secret cove

Posted 04 February 2005 - 09:49 PM

easternsun, welcome to egullet and the Japan Forum!! :biggrin:

I am really getting determined to find Asahi ponzu here in the Kanto area... :biggrin: though I am thinking I may have to mail order it.
What does it taste like? how does it differ from regular ponzu?


mix it with tahini you say....I might give this a try..

View Post


thanks for the welcome...

i just taste tested both mitsukan`s ajipon and asahi ponzu. the ajipon is only here because we ran out one night mid-nabe!! horror of horrors!!

the ajipon definitely tastes more chemically to me. with asahi ponzu, the yuzu flavour just bursts in your mouth.

if you like goma (sesame) dressing then you will love the tahini/ponzu combination!

is asahi ponzu a kansai thing? the shotengai near my home has it in every other shop...no kidding!
"Thy food shall be thy medicine" -Hippocrates

#23 Kiem Hwa

Kiem Hwa
  • participating member
  • 389 posts
  • Location:Mountain View, CA

Posted 04 February 2005 - 11:31 PM

is asahi ponzu a kansai thing?  the shotengai near my home has it in every other shop...no kidding!

View Post


Hi Easternsun! Welcome to eGullet! Im glad to see there is another Kansai person joining our group (My sister is living in Osaka, and I get to go visit her again this spring :biggrin: )

Do you think you could list a few places in Kansai (Osaka???) where you pick up your Asahi ponzu? This is on my (long) list of things to buy this spring when I come again.

#24 EdS

EdS
  • participating member
  • 471 posts
  • Location:SF

Posted 05 February 2005 - 12:57 AM

...
What is your favorite kind of ponzu?

I always buy the yuzu one. :biggrin:

View Post


I've been content with my ponzu though not totally excited about using it. Then it struck me that maybe I don't have the "good" stuff. I ran to the fridge and found I have aji-pon made with "citrus". If they can't be bothered to name the fruit used, I figure it must be whatever is cheapest and maybe not very good. I'm going to get myself some real yuzu ponzu!

#25 easternsun

easternsun
  • participating member
  • 232 posts
  • Location:west van/secret cove

Posted 06 February 2005 - 05:25 AM

is asahi ponzu a kansai thing?  the shotengai near my home has it in every other shop...no kidding!

View Post


Hi Easternsun! Welcome to eGullet! Im glad to see there is another Kansai person joining our group (My sister is living in Osaka, and I get to go visit her again this spring :biggrin: )

Do you think you could list a few places in Kansai (Osaka???) where you pick up your Asahi ponzu? This is on my (long) list of things to buy this spring when I come again.

View Post


hi! springtime in japan....lovely!

you know, i am certain they have it at kansai super, kintetsu department store, and as i said, close to my house in the covered shopping a lot of different vendors carry it. look in tofu, chicken, sake shops.

keep in touch, if you cant find it when you are here, i will sort you out! :smile:
"Thy food shall be thy medicine" -Hippocrates

#26 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 12 February 2005 - 03:10 PM

last night I made an unbelievably simple dish of pork and Chinese cabbage steamed with a bit of sake then doused with ponzu.
Posted Image

not the prettiest thing to look at but is was really good. I just made alternating layers of thinly sliced pork and Chinese cabbage in a frypan, sprinkled it with some sake, turned the heat to low and steamed it for about 20 minutes. I then removed it from the pan, cut it into pieces and poured ponzu (yuzu-pon) on top.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#27 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 09 March 2005 - 09:19 PM

last night's tofu-mizuna-myouga salad was dressed with my kabosu ponzu...wonderful! :biggrin:

Posted Image

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#28 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 20 March 2005 - 08:34 PM

last night I marinated 2 pieces of sashimi style tuna in yuzu ponzu, then seared it in a griddle pan. This was really good, it didn't add a strong flavor but was much better than having it unseasoned. It would have been fine as is but I tossed it with some mizuna and a dressing seasoned with yuzu-koshou.

Posted Image

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#29 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 18 May 2005 - 09:29 PM

I was watching tv a couple nights ago and they said the word ponzu (ポン酢)is actually from the Dutch word pons. The said it translates into English as punch (the drink), I was always curious as to why it was written as half katakana and half kanji it isn't a combination you see very much. Fopr those that don't read Japanese the kanji (Chineses character) is su (zu) meaning vinegar.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#30 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 30 September 2005 - 04:39 PM

I have been on a ponzu kick recently. :biggrin:
Last night was a yasai-itame drizzled with ponzu, yum!!

Posted Image

The day before we had pan seared nama-age (also called atsu-age or deep fried tofu) and shiitake with ponzu and topped with red onion and kaiware (daikon sprouts)
Posted Image

sorry about the blurry picture..

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org






Also tagged with one or more of these keywords: Asian