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
2  
Oranges

Instructions

  1. Combine all ingredients except for oranges in a large sauce pot and bring to a simmer over high heat, stirring occasionally.
  2. Zest oranges into sauce pot, cut in half, squeeze juice into pot and drop halved oranges into pot as well.
  3. Once sauce comes to a simmer, reduce heat to low, so that the sauce maintains an extremely gentle simmer.
  4. Continue to simmer for exactly 45 minutes.
  5. 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.
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There are 10 Comments

LSK's picture

Hi chef
what is the best substitute for mirin ?i cant find japanese alcoholic stuff in here :((

LSK's picture

Hi chef
what is the best substitute for mirin ?i cant find japanese alcoholic stuff in here :((

jacob burton's picture

If you can get your hands on Sake, use that. If not, a white cooking wine is fine.

jacob burton's picture

If you can get your hands on Sake, use that. If not, a white cooking wine is fine.

LSK's picture

tnx for the reply chef ,for the last request if i want not to use any alcoholic wine then can i just use white vinegar ?or it will unbalance the taste ?

LSK's picture

tnx for the reply chef ,for the last request if i want not to use any alcoholic wine then can i just use white vinegar ?or it will unbalance the taste ?

jacob burton's picture

The white vinegar, in place of the alcohol, will unbalance the acid in this recipe. A better option is to use water, stock, or fruit juice, especially pine apple.

jacob burton's picture

The white vinegar, in place of the alcohol, will unbalance the acid in this recipe. A better option is to use water, stock, or fruit juice, especially pine apple.