Homemade ponzu sauce with ginger

🍋 My homemade version of the Japanese sauce I order everywhere In every Japanese restaurant I go to, I always end up ordering a dish with ponzu sauce. This tangy, salty, umami sauce that awakens the mouth with its citrus notes. I’ve been completely in love with it for years. I absolutely had to make my own version. This is the one I chose for my upcoming book, Tome 3. Bouffe pour recevoir du coup de grâce, to accompany my beef tataki. So good that I also wanted to release it as a separate recipe so you can use it everywhere at home, not just with the tataki. It’s a sauce that transforms an ordinary meal into a memorable moment. 🫚 Two personal touches that distinguish it from classic ponzu Traditional Japanese ponzu uses yuzu, kombu, koikuchi soy sauce. Ingredients not always easy to find in Quebec grocery stores. My version keeps the spirit but simplifies access. First, I focus on a double citrus: lime juice and lemon juice with grated zest, which gives an explosion in the mouth that the classic single-citrus version doesn’t have. Then, my two personal additions that you don’t see in the original version: fresh grated ginger for a little citrusy spiciness, and a touch of toasted sesame oil for depth. These two twists add an oomph that completely changes the game. The first time, I had added salt by reflex and it was too salty. The tamari already does the job. Trust me, don’t touch the salt shaker. 🍣 So versatile you’ll make it by the full jar This ponzu sauce is really the secret weapon you want to have permanently in your fridge. Dip for gyozas or grilled dumplings, drizzle for raw salmon tartare, sauce for a poke bowl, dressing on an Asian salad, dip for tempura vegetables, drizzle on hot edamames with fleur de sel. You’ll find a thousand uses. It keeps for five to six days in the fridge and even improves with time. As a bonus, because I use Kikkoman tamari rather than regular soy sauce, this sauce is naturally gluten-free. A nice bonus for guests with sensitiv