I love grapefruit! I have fond childhood memories of eating grapefruit for breakfast. It would be halved, sectioned with a curved and serrated grapefruit knife, and served warm with a drizzle of maple syrup. I’ve occasionally pondered over the years if anyone outside my close family shares a similar fondness for this particular preparation of grapefruit. Please do let me know if this was also part of your upbringing!
Today, my beloved pink citrus fruit gets a savory makeover, as the star ingredient in my homemade ponzu sauce.
Ponzu (ポン酢) is a Japanese citrus-based sauce that blends salty, tart, umami and sweet in a single, versatile condiment. Although most commercial preparations contain a dizzying number of hard-to-pronounce ingredients, ponzu is very easy to make at home and all the more delicious! Use it as a dipping sauce for fish or meats, drizzle it over warm vegetables or mix it into salad dressings.
Joëlle
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Ingredients
- 1 pink grapefruit, juice and 1 tbsp of zest
- 1 lemon, juice and zest
- 3/4 cup gluten-free tamari
- 3 tbsp mirin
- 3/4 cup katsuobushi (bonito flakes)
- 4 1-inch squares of konbu (kelp)
Instructions
- Add all the ingredients to a mason jar.
- Put a lid on and leave it in the fridge overnight or longer (I like to leave it to marinate for a least a few days)
- Pass the liquid through a sieve before using to remove the solids.
- Homemade ponzu keeps for a month in the fridge.
Calories
Fat
Carbs
Protein
Guidance and Inspiration
Just One Cookbook — Homemade Ponzu Sauce
❤ Thank you Nami!
