What is ponzu sauce, a variety of cooking recipes. Beneficial effect on the body and restrictions on use, use in cooking. Seasoning history.
Ponzu or ponzu sauce is a product of Japanese national cuisine, the main ingredient of which is citrus fruits. The recipe was developed during the time of the samurai, but it gained fame thanks to the Dutch. Even the name consists of 2 parts: the Dutch "pon" - "blow", the Japanese "zu" ("su") - "sauce". Consistency - homogeneous, liquid, watery; color - light yellow or dark brown, almost black; aroma - light citrus, with a hint of fish; the taste is spicy, with a slight sourness. In the classic version, ponzu sauce is made, like most spices in Japanese cuisine, from 4 main ingredients - mirin, rice vinegar, konbu and salmon flakes (katsuobushi). The introduction of other components is also allowed.
How is ponzu sauce made?
Even in adapted ponzu recipes, Japanese chefs use only national ingredients: mirin, sake, rice vinegar, bitter citruses - yuzu or zodach that grow on the territory of the country. However, more and more soy sauce is introduced to get the desired color. This contradicts all the canons of national cuisine, but since other ingredients cannot be obtained outside the country, it is allowed.
To prepare the classic version of the ponzu sauce with kombu, first cook a rich dashi fish broth - you need 100 ml of it. In boiling water, 0.5 l, add nori, cut into strips, add some salt, and as soon as everything boils, take them out with a slotted spoon and add katsuobushi, 200 g, or tuna flakes. Boil for 2 minutes, allow to cool, filter through cheesecloth. Pour the required amount, add soaked kombu, 40 g, pour 40 ml of rice vinegar, 20 ml of lemon juice. Shake, let it brew, cool and filter. Before serving, put in lemon puree - 1 tsp. (ideally bitter citrus pulp).
Ponzu sauce recipes adapted by European culinary experts:
- With lemon … Choose a small, thin-skinned lemon with a bitter taste. Squeeze the juice - 50 ml is needed - into a thick-walled ceramic dish. The same amount of rice vinegar and 100 ml of soy sauce are poured into it. Shake, but do not use a blender. Close with a lid and let it brew in the refrigerator. You can taste it in 5 minutes.
- With grapefruit … Soy sauce and grapefruit juice are mixed in equal parts, seasoned with a mixture of peppers to taste, shaken and infused.
- With sugar … Combine soy sauce and lime juice - 75 ml each, 2 tbsp. l. mirina (can be replaced with sherry or sweet red wine, diluted with water 1: 1), 1 tbsp. l. wine or apple cider vinegar, a pinch of paprika. Beat this composition with a mixer at low speed.
- "Citrus punch" … Mix 1 cup of soy herb, 2 tbsp. l. boiled cool water, half a glass of sweet orange juice, 4 tbsp. l. bitter lemon juice, 2 tbsp. l. mirina. Sprinkle with a pinch of chili, add 3-5 crushed garlic teeth and 6 chopped cilantro branches. They interrupt everyone with a blender. Cool and filter. Some cooks add 2 tsp. crushed walnuts or peanuts.
- With ginger … Peel the zest from lime and lemon in strips, immerse in cold water for 15 minutes to get rid of the bitterness. Squeeze the juice from half of each citrus and pour in more juice from half an orange. Evaporate until the consistency becomes viscous. Chop 1 garlic tooth and 1 cm of ginger root, add to the cooled citrus mixture. 1/3 of the crushed chili pod is sent there and 80 ml of soy seasoning is poured in. Beat, leave for 15 minutes, filter. The zest is blotted with a paper towel, cut into pieces and placed in a saucepan. After 2 minutes, filtering is repeated.
- With honey … Mix Kikkoman, 300 ml, Mitsukan (rice vinegar), 85 ml, 200 ml of sucha and lemon juices, 100 g of honey, 100 ml of mirin. Beat up. It is not necessary to filter. The last ingredient can be experimented with, such as replacing it with sweet wine.
Store freshly prepared seasoning on a refrigerator shelf for no more than 3 days, always in a sealed container.
Composition and calorie content of ponzu sauce
Pictured is ponzu sauce
To be sure that there are no GMO products in the product, you need to purchase Kikkoman (soy sauce) from the original manufacturer - the company of the same name.
The calorie content of ponzu sauce is 189.3 kcal per 100 g, of which:
- Proteins - 2.5 g;
- Fat - 0.1 g;
- Carbohydrates - 37 g;
- Dietary fiber - 0.6 g;
- Water - 13 g.
Vitamins per 100 g:
- Vitamin A - 1.4 mcg;
- Beta Carotene - 0.008 mg;
- Vitamin B1, thiamine - 0.012 mg;
- Vitamin B2, riboflavin - 0.009 mg;
- Vitamin B5, pantothenic acid - 0.071 mg;
- Vitamin B6, pyridoxine - 0.023 mg;
- Vitamin B9, folate - 2.945 mcg;
- Vitamin C, ascorbic acid - 13.84 mg;
- Vitamin E, alpha tocopherol - 0.055 mg;
- Vitamin H, biotin - 0.14 μg;
- Vitamin PP - 0.0959 mg;
- Niacin - 0.055 mg
Macronutrients per 100 g:
- Potassium, K - 51.78 mg;
- Calcium, Ca - 11.1 mg;
- Magnesium, Mg - 3.63 mg;
- Sodium, Na - 3.97 mg;
- Sulfur, S - 2.67 mg;
- Phosphorus, P - 7.4 mg;
- Chlorine, Cl - 2.4 mg.
Microelements per 100 g:
- Boron, B - 48.6 μg;
- Iron, Fe - 0.178 mg;
- Iodine, I - 0.41 μg;
- Cobalt, Co - 0.158 μg;
- Manganese, Mn - 0.0116 mg;
- Copper, Cu - 46.58 μg;
- Molybdenum, Mo - 0.137 μg;
- Fluorine, F - 8.22 μg;
- Zinc, Zn - 0.0514 mg.
In the composition of ponzu sauce there are essential amino acids with a predominance of arginine and nonessential - most of all aspartic and glutamic acid, glycine. Carbohydrates are represented by starch, dextrin, glucose, fructose, sucrose, and disaccharides. If seafood such as katsuobushi and kombu are used as ingredients, the amount of iodine entering the body will increase.
Important! The vitamin and mineral composition of ponzu is not destroyed during cooking, since heat treatment is not used.
Health benefits of ponzu sauce
The main ingredient in the seasoning is natural citrus juices. A high amount of immune acid has an immunostimulating effect, prevents infection with acute respiratory viral infections during the season of epidemics and accelerates recovery if the infection has entered the body. But this is not the only benefit of ponzu.
Useful properties of the sauce:
- Normalizes bowel function, accelerates peristalsis.
- Stimulates the production of digestive enzymes, food is digested much faster, does not stagnate in the stomach and gastrointestinal tract, fermentation and putrefactive processes do not occur, and bad breath does not appear.
- Tones up, eliminates blood pressure drops.
- Increases the tone of the walls of blood vessels and reduces permeability.
- The level of cholesterol and triglycerides in the blood is reduced.
- Improves the absorption of iron, which prevents the development of anemia.
- It has an antioxidant effect, isolates free radicals traveling in the lumen of the intestinal loops, suppresses the production of atypical cells.
- Strengthens the skeletal system and promotes the distribution of energy throughout the body. Increases the rate of intracellular metabolism.
Ponzu sauce promotes longevity, stops age-related changes, improves the quality of skin and hair. Increases libido for men, and helps women cope with climacteric attacks, relieves painful headache attacks and drops in blood pressure.
