Easy professional taste with the delicious recipe of ponzu and the rules of formulation! Try making it with various juices | If you make it with that juice, it will have a surprising taste! ??
Ponzu, soy sauce with citrus juice, has many uses.
Nabe is a Japanese dish similar to stew. In Japan, I like to eat hot pot in winter. It is preferred to stew various ingredients together and season them with ponzu sauce.
Japanese people like ponzu, so ponzu is always sold at supermarkets.
You don't have to buy ponzu, you can make your own very easily.
When handmade, it is mellow and delicious, and the aroma of fresh juice makes you feel happy.
Most of the ponzu vinegar on the market contains chemical seasonings, but if you make it by hand, you can make it without using chemical seasonings.
If you make ponzu using various citrus juices, you can enjoy various tastes.
【table of contents】
１．２． Making ponzu is easy
３． How to make ponzu
４． Explanation about the ingredients of ponzu
４－１． About citrus juice and vinegar
４－２． About soy sauce
４－３． About mirin
４－４． About dried bonito
５． Ponzu compounding law
６． Make ponzu using various citrus fruits
７． Evaluate the 6 types of ponzu vinegar you made
７－１． Iyokan ponzu
７－２． Grapefruit ponzu
７－３． Lemon ponzu
７－４． Sudachi ponzu
７－５． Yuzu ponzu
７－６． Daidai ponzu
８． What happens if you make something other than citrus? Try pineapple ponzu
８－１． What is the taste of pineapple ponzu?
１０． Related article
１１． There is also a video
Making ponzu is easy
Making ponzu is easy.
Simply mix citrus juice, vinegar, soy sauce and mirin, add dried bonito flakes and leave for a while.
This time, I will introduce a time-saving version that puts the material in a suitable container and completes it in 1 hour.
It will be completed in 1 hour.
It's easy, isn't it?
If you are not in a hurry, it can be aged for 3 days or more, no, 1 week or more.
If you make it in 1 hour, you can feel the fresh scent of fruit juice.
On the contrary, if it is aged for a long time, it will have a mellow taste.
You can choose which one you like.
How to make ponzu
Let's actually make ponzu.
【Ingredients for ponzu】 Completed amount of about 600 ml
Citrus juice + vinegar 200 ml
Soy sauce 200ml
Dried bonito 20g or more
I got a Daidai that was not cultivated at my acquaintance's parents' house and was grown on its own.
I like wild grass, so I like it because it grows on its own.
So, as soon as I get something like this, I want to make something.
This is your chance to make ponzu.
Fortunately, Daidai is not very sweet and sour, so it is suitable for ponzu sauce.
Make ponzu with daidai.
Squeeze the juice.
I got about 150ml of juice, so I added about 50ml of vinegar to make 200ml.
Put 200 ml of a mixture of fruit juice and vinegar, 200 ml of soy sauce, 200 ml of mirin, and 20 g or more of dried bonito in a suitable container.
Over an hour.
If you are not in a hurry, leave it in the refrigerator for at least 3 days.
Remove the dried bonito flakes.
Strain with a colander
I put a funnel and a colander in a bottle and pour it.
This method may cause the bottle to tip over, so it is better to strain it in a stable container before pouring it into the bottle.
Then squeeze the dried bonito.
A lot of ponzu vinegar is soaked in the dried bonito, so if you don't do this, the yield will be poor.
Then, squeeze out all the umami ingredients remaining in the dried bonito.
Now, let's taste the finished ponzu sauce.
Delicious ponzu is delicious even if you drink it as it is.
It has the mild acidity, sweetness and bitterness of Daidai, and has a good taste.
And above all, it uses hand-squeezed juice, so it has a very good flavor.
I want to drink it.
After all it is worth handmade.
In this way, you can easily make delicious ponzu vinegar using your favorite citrus juice.
Explanation about the ingredients of ponzu
Now, I would like to explain the ingredients in a little more detail in order to make more delicious ponzu sauce.
About citrus juice and vinegar
If you use only citrus juice, it will not be preserved well, so it means adding vinegar to improve the preservation.
In addition, citrus juice is different from lemon, but as a seasoning, it has a weaker acidity than vinegar, so adding vinegar to the juice will improve the balance of taste.
Also, squeezing 100 ml of yuzu or sudachi juice is surprisingly hard work.
Therefore, add 50 ml of vinegar to 50 ml of fruit juice to make a total of 100 ml. It is good to add vinegar to increase the amount.
When adding vinegar, make sure that the amount of vinegar is not higher than that of fruit juice.
Too much vinegar, of course, weakens the individuality of the juice.
How much vinegar is allowed to be added is a personal preference, but I feel that the individuality of the juice can be demonstrated unless the amount of vinegar is greater than that of the juice.
In other words, 50% or more of fruit juice and 50% or less of vinegar.
In addition to yuzu, sudachi, and daidai, citrus fruits can be used as ponzu vinegar.
The taste of ponzu vinegar made with other citrus fruits will be described later.
About soy sauce
Please use your favorite soy sauce.
Please use your favorite mirin.
Mirin-style seasonings are not good.
About dried bonito
If you want to complete it in 1 hour, it is recommended to use thinly cut bonito flakes because you want to get the umami ingredients immediately.
If you leave it for 3 days or more, you can use rough-cut type bonito flakes.
As a guide, the amount of dried bonito is 10% or more of each of citrus juice, soy sauce, and mirin.
When mixing 100 ml each of citrus juice, soy sauce and mirin, add 10% or more of 100 ml and 10 g or more.
If you want to make the dashi stock stronger, you can add about 20% (20g).
Basically, it is 10% (10g), and you can increase the amount as you like.
The explanation is a little difficult to understand.
I made the following table for easy understanding.
Ponzu compounding law
I made a diagram of the composition of ponzu.
10 soy sauce, 10 mirin, 1 or more Bonito for 10 acidity with citrus juice and vinegar.
This is the law of ponzu blending.
【Ponzu compounding law】
Citrus juice 5 or more + vinegar 5 or less and acidity 10.
For 10 soy sauce, 10 soy sauce, 10 mirin, 1 or more dried bonito.
Make a note of this.
Make ponzu using various citrus fruits
Iyokan is delicious to eat as it is.
What happens if you use ponzu?
Grapefruit is also citrus, so it becomes ponzu.
Isn't it a bit bitter ponzu?
I packed the finished ponzu in a bottle.
There are 4 types of bottles in the image, but in total, I made 6 types of ponzu vinegar: Iyokan, grapefruit, lemon, sudachi, yuzu, and daidai.
So what do these taste like?
Evaluate the 6 types of ponzu vinegar you made
I made a table like this to make it easier to imagine the taste.
I will evaluate it with this.
The four items of aroma, acidity, sweetness, and bitterness represent the strength of each.
For example, if the scent is strong, the number of scented stars will increase, even if it is an unpleasant scent.
The reverse is also true.
Therefore, these four items of aroma, acidity, sweetness, and bitterness do not mean that they are delicious if there are many stars. It means that the element is strong.
The aftertaste determines the number of stars depending on whether the aftertaste is comfortable, so if the number of stars is large, the evaluation is high.
Of course, the higher the number of stars, the higher the overall evaluation.
It's all my subjectivity.
By the way, this evaluation is done by tasting ponzu sauce.
Yes, I drink ponzu. (Lol)
Even if you say that you drink it, it's just enough to lick it.
I want to drink delicious ponzu sauce.
Now let's evaluate ponzu.
I feel the sweetness and sweet scent peculiar to Iyokan.
The punch is weak, but it has a sweet and gentle taste.
This is delicious with this.
I have never come across this type of ponzu vinegar on the market.
When I put it in my mouth, it felt like normal ponzu, but after swallowing, I felt the aroma and bitterness peculiar to grapefruit.
I expected it to be bad, but it's surprisingly delicious.
It was like that.
It tastes like ponzu.
Once I tasted it, my curiosity was satisfied and I was satisfied with it.
You probably won't make it anymore.
As expected, it has a punchy taste with the sourness of lemon.
Not only the acidity but also the refreshing scent of lemon is effective, and it feels like a refreshing ponzu sauce.
Sudachi is a staple of ponzu sauce.
I felt that the blue scent of sudachi complemented the scent of soy sauce.
Sudachi ponzu has the impression that the scent of soy sauce comes out in front for some reason.
Yuzu is a standard ponzu sauce, isn't it?
The fascinating aroma of Yuzu and the mellow and gentle taste combine to make you euphoric about the deliciousness.
I think it's the best combination for ponzu.
Comprehensive evaluation 5 came out!
Daidai ponzu vinegar, which I first introduced how to make, has a mild acidity, sweetness and bittersweet taste, and has a well-balanced taste.
What happens if you make it with fruits other than citrus? Try pineapple ponzu
Pineapple is a type of fruit with a rather strong acidity, so it may become ponzu vinegar. I bought a cut pineapple.
Let's make ponzu with this.
It's not citrus, so even if you make it with this, you can't call it ponzu.
I squeezed about 60 ml of pine juice.
I added 40 ml of vinegar to this to make 100 ml.
I put 100 ml of pine juice + vinegar, 100 ml of soy sauce, 100 ml of mirin, and 10 g of dried bonito and left it in the refrigerator for 3 days.
What is the taste of pineapple ponzu?
Pineapple ponzu vinegar.
The scent of tropical pineapple when you bring your nose closer.
It feels strange for a moment, but the taste is mellow and sweet ponzu.
And the soy sauce and bonito flavor and the afterglow of tropical pineapple remain.
It tastes like ponzu.
I was confused by the taste I encountered for the first time.
When I ate this on a hamburger steak, it was delicious without any discomfort.
It became the overall evaluation 2.
I was wondering whether to set it to 1, but it was surprisingly delicious, so I set it to 2.
If you put it on a hamburger, it's 4 stars.
【Ponzu compounding law】
Citrus juice 5 or more + vinegar 5 or less and acidity 10.
For 10 soy sauce, 10 soy sauce, 10 mirin, 1 or more dried bonito flakes.
It's been a long time, but did you convey the charm of handmade ponzu?
When you get a rare citrus fruit, you have a chance to make ponzu.
You will surely be able to make unique and delicious food.
It's easy to make, you can show the individuality of the juice, and you don't use any chemical seasonings, so you will feel that the ponzu vinegar you sell is not enough.
It will be in Japanese on an external site, but this is an article about ponzu that I wrote.
Tomato ponzu vinegar will appear here.
It was surprisingly delicious when I made ponzu with tomato juice.
There is also a video
In the video, I appear and talk about making ponzu from a slightly different angle.
The rule of ponzu blending is simplified and explained.
There are some parts that can only be told in the video, so please have a look.