Shoyu Ponzu (Citrus-Soy Glaze)

Description

A citrus/soy glaze that can be used as is or doctored with extra flavors to create your own, unique sauce. We use this as a common prepared ingredient in the Stella kitchen, using it as is, to season tartares and pokes, or any other application in which a salty-sweet flavor profile is called for.

Ingredients

10 c

Sugar

4 c

Soy Sauce (Low Sodium Kikoman)

2 c

Water

2 c

Rice Wine Vinegar

2 c

Mirin

Oranges

Instructions

Combine all ingredients except for oranges in a large sauce pot and bring to a simmer over high heat, stirring occasionally.
Zest oranges into sauce pot, cut in half, squeeze juice into pot and drop halved oranges into pot as well.
Once sauce comes to a simmer, reduce heat to low, so that the sauce maintains an extremely gentle simmer.
Continue to simmer for exactly 45 minutes.
After 45 minutes, pass finished sauce through a strainer and chill. Will keep for up to a month in the refrigerator.

Notes

Again, this is a simple base recipe that can be easily doctored. Here are some ideas to customize this sauce:

Switch out some or all of the sugar with brown sugar for a darker, richer, teriyaki glaze.
Substitute the 2 cups of water for fresh fruit juice such as pineapple, apple, orange, etc.
Add fresh herbs the last 10 minutes of the simmering such as thyme, cilantro, Thai Basil, scallions, etc.

Source: Jacob Burton
Prep time: 10 minutes	Cooking time: 45 minutes	Total time: 55 minutes