Easy Homemade Ponzu Gelée Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Ponzu gelée has been quite popular recently, so I came up with this recipe. I used the kind of gelatin that doesn't require soaking in water. If you make this in the microwave, put all the ingredients except for the ponzu in a heatproof container, mix, and heat for 50 seconds - 1 minute. Add the ponzu and mix. After that, the instructions are the same. Adjust the amount of gelatin to your desired texture. Recipe by Yuuyuu0221 Ponzu gelée has been quite popular recently, so I came up with this recipe. I used the kind of gelatin that doesn't require soaking in water. If you make this in the microwave, put all the ingredients except for the ponzu in a heatproof container, mix, and heat for 50 seconds - 1 minute. Add the ponzu and mix. After that, the instructions are the same. Adjust the amount of gelatin to your desired texture. Recipe by Yuuyuu0221 Easy Homemade Ponzu Gelée Share its first Cooksnap! Ponzu gelée has been quite popular recently, so I came up with this recipe. I used the kind of gelatin that doesn't require soaking in water. If you make this in the microwave, put all the ingredients except for the ponzu in a heatproof container, mix, and heat for 50 seconds - 1 minute. Add the ponzu and mix. After that, the instructions are the same. Adjust the amount of gelatin to your desired texture. Recipe by Yuuyuu0221 Ponzu gelée has been quite popular recently, so I came up with this recipe. I used the kind of gelatin that doesn't require soaking in water. If you make this in the microwave, put all the ingredients except for the ponzu in a heatproof container, mix, and heat for 50 seconds - 1 minute. Add the ponzu and mix. After that, the instructions are the same. Adjust the amount of gelatin to your desired texture. Recipe by Yuuyuu0221 Ingredients 50 ml Ponzu soy sauce 120 ml Water 1/2 tsp Dashi stock 3 grams Gelatin 50 ml Ponzu soy sauce 120 ml Water 1/2 tsp Dashi stock 3 grams Gelatin Cooking Instructions 1 Put the water and dashi stock in a pot and bring to a boil. Dissolve the gelatin in the pot. 2 Put Step 1 into a container or Tupperware. Add the ponzu and mix well. 3 Let it cool and place in the refrigerator to cool until thickened. Once thickened, whisk with a fork. 4 Enjoy with salad, tofu, cold shabu shabu, carpaccio, etc. 5 For a runnier version, use a lot of water. In the summer, you can dissolve the gelatin at room temperature. 6 1 Put the water and dashi stock in a pot and bring to a boil. Dissolve the gelatin in the pot. 1 Put the water and dashi stock in a pot and bring to a boil. Dissolve the gelatin in the pot. 2 Put Step 1 into a container or Tupperware. Add the ponzu and mix well. 2 Put Step 1 into a container or Tupperware. Add the ponzu and mix well. 3 Let it cool and place in the refrigerator to cool until thickened. Once thickened, whisk with a fork. 3 Let it cool and place in the refrigerator to cool until thickened. Once thickened, whisk with a fork. 4 Enjoy with salad, tofu, cold shabu shabu, carpaccio, etc. 4 Enjoy with salad, tofu, cold shabu shabu, carpaccio, etc. 5 For a runnier version, use a lot of water. In the summer, you can dissolve the gelatin at room temperature. 5 For a runnier version, use a lot of water. In the summer, you can dissolve the gelatin at room temperature. 6 6 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 22, 2014 04:57 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Homemade Ponzu Homemade Ponzu This is a recipe from my mother who loves cooking. She usually adds julienned konbu and preserves it in the sauce. But I omit this as it adds a sticky texture to the sauce. If you don't heat the mirin thoroughly, the bitterness comes out from it, so be sure to bring it to a gentle boil. Recipe by Nyakun cookpad.japan Homemade Ponzu Sauce Homemade Ponzu Sauce Sometimes I run out of ponzu and don't have time to go to the store, so I make this. There's really nothing more to say except maybe to try this with various kinds of citrus juice to find the ponzu that's right for you. Recipe by Yhacha cookpad.japan Easy Homemade Ponzu Sauce Easy Homemade Ponzu Sauce One of the Cookpad users who tried my recipe for "All-Purpose Japanese Sauce (Dashi Soy Sauce) told me that she tried adding lemon juice to it to make ponzu sauce. So I came up with a ratio of ingredients that suited my family's tastes and uploaded this recipe. The ratio of dashi soy sauce, citrus juice and mirin is 2:1:1. You can adjust the sourness of the sauce with the mirin. You can change the amount of citrus juice and mirin to your taste. I don't like sour food that much, so this ratio is mild and just right for me. For about 200 ml. Recipe by Kinakorin cookpad.japan Refreshing Homemade Ponzu Refreshing Homemade Ponzu I had a go at measuring the ingredients properly instead of just winging it like I normally do when making ponzu sauce. In my house, we often use dashi soy sauce. The sake and mirin will come to a boil very quickly, so don't take your eyes off the pan and don't let it come to a simmer. We love adding a dash of 'Super Easy! Red Hot Yuzu Pepper Paste'. Recipe by Keyua cookpad.japan Delicious Homemade Ponzu Delicious Homemade Ponzu I came up with this recipe during my daily cooking. You can also substitute dekopon with yuzu or kabosu citrus. Although, dekopon is from the orange family, it will add more sweetness and make this fresh ponzu more enjoyable. Recipe by kitchen MAO cookpad.japan Restaurant-Quality Ponzu at Home Restaurant-Quality Ponzu at Home I received a lot of Sudachi citrus one of my friends. I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs. This keeps for more than a month in the refrigerator. If the fruits are difficult to juice, cut in half and microwave for 15 seconds at 500 W. This will release a lot of juice. If you use a plastic container, it may melt because of the high acidity. If the result is too salty when you taste it, dilute with dashi stock. Recipe by Takunosupu-n cookpad.japan How To Make Ponzu Sauce Our Way How To Make Ponzu Sauce Our Way Our trees yield a lot of yuzu and sudachi, so I make this every year. The ponzu sauce will be quite sharp when it's freshly made, but in 2 to 3 months it will become well-rounded and delicious. It will keep in a cool, dark place for about a year. Recipe by baba709 cookpad.japan Try our Homemade Ponzu Sauce for Hot Pot Try our Homemade Ponzu Sauce for Hot Pot I made this when I forgot to buy ponzu. There's really nothing to it! Of course, if you have yuzu or sudachi citrus on hand, those would make great (if not better) substitutions for the lemon. Depending on the brand or type of soy sauce, it could get a little to salty for your taste, so try adjusting the amount as you go. Recipe by Chiton. cookpad.japan The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year. I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe. This keeps for more than a month in the refrigerator. It may flame up in Step 1. Once the alcohol has burned off, the flames will die down but be careful of burns or setting your kitchen on fire. If you use a plastic container, it may melt because of the high acidity. I recommend storing the ponzu in a glass or ceramic container. Recipe by Takunosupu-n cookpad.japan My Family's Edible Grated Ponzu My Family's Edible Grated Ponzu My family uses a lot of ponzu, so I always make this. Using seasonal fruits gives it a special touch. Adding grated vegetables softens and rounds out the tartness of the ponzu, making it easier to gobble up. This ponzu doesn't keep for a long time, so just make what you will be using. Adjust the amount and types of grated vegetables to taste. Recipe by Heartful Kitchen Rei cookpad.japan Homemade Ponzu Homemade Ponzu This is a recipe from my mother who loves cooking. She usually adds julienned konbu and preserves it in the sauce. But I omit this as it adds a sticky texture to the sauce. If you don't heat the mirin thoroughly, the bitterness comes out from it, so be sure to bring it to a gentle boil. Recipe by Nyakun cookpad.japan Homemade Ponzu Homemade Ponzu This is a recipe from my mother who loves cooking. She usually adds julienned konbu and preserves it in the sauce. But I omit this as it adds a sticky texture to the sauce. If you don't heat the mirin thoroughly, the bitterness comes out from it, so be sure to bring it to a gentle boil. Recipe by Nyakun cookpad.japan Homemade Ponzu Sauce Homemade Ponzu Sauce Sometimes I run out of ponzu and don't have time to go to the store, so I make this. There's really nothing more to say except maybe to try this with various kinds of citrus juice to find the ponzu that's right for you. Recipe by Yhacha cookpad.japan Homemade Ponzu Sauce Homemade Ponzu Sauce Sometimes I run out of ponzu and don't have time to go to the store, so I make this. There's really nothing more to say except maybe to try this with various kinds of citrus juice to find the ponzu that's right for you. Recipe by Yhacha cookpad.japan Easy Homemade Ponzu Sauce Easy Homemade Ponzu Sauce One of the Cookpad users who tried my recipe for "All-Purpose Japanese Sauce (Dashi Soy Sauce) told me that she tried adding lemon juice to it to make ponzu sauce. So I came up with a ratio of ingredients that suited my family's tastes and uploaded this recipe. The ratio of dashi soy sauce, citrus juice and mirin is 2:1:1. You can adjust the sourness of the sauce with the mirin. You can change the amount of citrus juice and mirin to your taste. I don't like sour food that much, so this ratio is mild and just right for me. For about 200 ml. Recipe by Kinakorin cookpad.japan Easy Homemade Ponzu Sauce Easy Homemade Ponzu Sauce One of the Cookpad users who tried my recipe for "All-Purpose Japanese Sauce (Dashi Soy Sauce) told me that she tried adding lemon juice to it to make ponzu sauce. So I came up with a ratio of ingredients that suited my family's tastes and uploaded this recipe. The ratio of dashi soy sauce, citrus juice and mirin is 2:1:1. You can adjust the sourness of the sauce with the mirin. You can change the amount of citrus juice and mirin to your taste. I don't like sour food that much, so this ratio is mild and just right for me. For about 200 ml. Recipe by Kinakorin cookpad.japan Refreshing Homemade Ponzu Refreshing Homemade Ponzu I had a go at measuring the ingredients properly instead of just winging it like I normally do when making ponzu sauce. In my house, we often use dashi soy sauce. The sake and mirin will come to a boil very quickly, so don't take your eyes off the pan and don't let it come to a simmer. We love adding a dash of 'Super Easy! Red Hot Yuzu Pepper Paste'. Recipe by Keyua cookpad.japan Refreshing Homemade Ponzu Refreshing Homemade Ponzu I had a go at measuring the ingredients properly instead of just winging it like I normally do when making ponzu sauce. In my house, we often use dashi soy sauce. The sake and mirin will come to a boil very quickly, so don't take your eyes off the pan and don't let it come to a simmer. We love adding a dash of 'Super Easy! Red Hot Yuzu Pepper Paste'. Recipe by Keyua cookpad.japan Delicious Homemade Ponzu Delicious Homemade Ponzu I came up with this recipe during my daily cooking. You can also substitute dekopon with yuzu or kabosu citrus. Although, dekopon is from the orange family, it will add more sweetness and make this fresh ponzu more enjoyable. Recipe by kitchen MAO cookpad.japan Delicious Homemade Ponzu Delicious Homemade Ponzu I came up with this recipe during my daily cooking. You can also substitute dekopon with yuzu or kabosu citrus. Although, dekopon is from the orange family, it will add more sweetness and make this fresh ponzu more enjoyable. Recipe by kitchen MAO cookpad.japan Restaurant-Quality Ponzu at Home Restaurant-Quality Ponzu at Home I received a lot of Sudachi citrus one of my friends. I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs. This keeps for more than a month in the refrigerator. If the fruits are difficult to juice, cut in half and microwave for 15 seconds at 500 W. This will release a lot of juice. If you use a plastic container, it may melt because of the high acidity. If the result is too salty when you taste it, dilute with dashi stock. Recipe by Takunosupu-n cookpad.japan Restaurant-Quality Ponzu at Home Restaurant-Quality Ponzu at Home I received a lot of Sudachi citrus one of my friends. I learned how to make ponzu from another friend who's the head chef at a high-end restaurant and I modified the recipe for home chefs. This keeps for more than a month in the refrigerator. If the fruits are difficult to juice, cut in half and microwave for 15 seconds at 500 W. This will release a lot of juice. If you use a plastic container, it may melt because of the high acidity. If the result is too salty when you taste it, dilute with dashi stock. Recipe by Takunosupu-n cookpad.japan How To Make Ponzu Sauce Our Way How To Make Ponzu Sauce Our Way Our trees yield a lot of yuzu and sudachi, so I make this every year. The ponzu sauce will be quite sharp when it's freshly made, but in 2 to 3 months it will become well-rounded and delicious. It will keep in a cool, dark place for about a year. Recipe by baba709 cookpad.japan How To Make Ponzu Sauce Our Way How To Make Ponzu Sauce Our Way Our trees yield a lot of yuzu and sudachi, so I make this every year. The ponzu sauce will be quite sharp when it's freshly made, but in 2 to 3 months it will become well-rounded and delicious. It will keep in a cool, dark place for about a year. Recipe by baba709 cookpad.japan Try our Homemade Ponzu Sauce for Hot Pot Try our Homemade Ponzu Sauce for Hot Pot I made this when I forgot to buy ponzu. There's really nothing to it! Of course, if you have yuzu or sudachi citrus on hand, those would make great (if not better) substitutions for the lemon. Depending on the brand or type of soy sauce, it could get a little to salty for your taste, so try adjusting the amount as you go. Recipe by Chiton. cookpad.japan Try our Homemade Ponzu Sauce for Hot Pot Try our Homemade Ponzu Sauce for Hot Pot I made this when I forgot to buy ponzu. There's really nothing to it! Of course, if you have yuzu or sudachi citrus on hand, those would make great (if not better) substitutions for the lemon. Depending on the brand or type of soy sauce, it could get a little to salty for your taste, so try adjusting the amount as you go. Recipe by Chiton. cookpad.japan The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year. I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe. This keeps for more than a month in the refrigerator. It may flame up in Step 1. Once the alcohol has burned off, the flames will die down but be careful of burns or setting your kitchen on fire. If you use a plastic container, it may melt because of the high acidity. I recommend storing the ponzu in a glass or ceramic container. Recipe by Takunosupu-n cookpad.japan The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu The Flavor of a High End Restaurant!? Homemade Salt-based Ponzu I received a lot of sudachi citrus from a COOKPAD user I'm friendly with again this year. I learned how to make ponzu from another friend who is the head chef at a ryotei, and I modified the recipe. This keeps for more than a month in the refrigerator. It may flame up in Step 1. Once the alcohol has burned off, the flames will die down but be careful of burns or setting your kitchen on fire. If you use a plastic container, it may melt because of the high acidity. I recommend storing the ponzu in a glass or ceramic container. Recipe by Takunosupu-n cookpad.japan My Family's Edible Grated Ponzu My Family's Edible Grated Ponzu My family uses a lot of ponzu, so I always make this. Using seasonal fruits gives it a special touch. Adding grated vegetables softens and rounds out the tartness of the ponzu, making it easier to gobble up. This ponzu doesn't keep for a long time, so just make what you will be using. Adjust the amount and types of grated vegetables to taste. Recipe by Heartful Kitchen Rei cookpad.japan My Family's Edible Grated Ponzu My Family's Edible Grated Ponzu My family uses a lot of ponzu, so I always make this. Using seasonal fruits gives it a special touch. Adding grated vegetables softens and rounds out the tartness of the ponzu, making it easier to gobble up. This ponzu doesn't keep for a long time, so just make what you will be using. Adjust the amount and types of grated vegetables to taste. 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