Homemade Ponzu Sauce for dumplings, pancakes and soba noodles!
So I’ve been making this tarty, salty, hot mix for years, to go with Chinese dumplings and various other “Chinese” dim sum type foods… but it wasn’t until I was in America when my ‘Californian’ boyfriend called it “Ponzu”, that I realised…alas! It has a name! I joked that it must be a brand that turned into a name, but low and behold it’s a legit thing. I don’t know how I missed it. We never called it anything like that in Chinese growing up. But it is also actually traditionally Japanese, not Chinese. Though you can use it on many “asian” dishes, which is why it’s so versatile, and a good one to know off hand.
The weather is getting hotter here in the UK/EU and Ponzu mixed over cold soba noodles is so refreshing, I thought I’d share my simple PONZU recipe with you. You can experiment with variations of it, but this one is a great go-to for me. Double or triple the recipe to store it in a jar, and keep in the fridge so you always have some ready on hand!
Some Ponzu sauces have fish flakes in it, which you can add, or add a splash of fish sauce to add saltiness, or squeeze of lemon for more hint of citrus. My recipe doesn’t use these, but you can definitely add a little to taste for sure. Go wild!
TGITC PONZU
60ml Light Soy Sauce
30-40ml Rice Wine Vinegar, or cider vinegar
Dash or two of toasted Sesame Oil
2-3 shoots of green spring onions or chives, chopped finely
1.5 teaspoons of chilli flakes (less if you don’t like it too hot, more if you do!)
Mix it altogether and that’s it!
I love Clearspring’s buckwheat soba noodles and King Soba black rice noodles - or a mix of them both for colour. Just cook them in boiling water until they are soft - try not to over cook them, as they cook really fast. I run them under cold water to cool them down quickly afterwards. If you have ice handy you could pop some in.
When you’re ready, drain the soba noodles and place in a bowl. Pour some of your Ponzo on top with extra spring onion if you like, and mix through. This dish makes a great snack, Entree to any asian meal, or accompanying sushi.
Variations:
I also like to add fried tofu on top. You could coat the Tofu with Panko break crumbs by dipping the tofu pieces in egg first then coat it with the bread crumbs and pan fry. OR you could season the tofu with salt, pepper, some chilli flakes, then roll it in cornflour and shallow fry in hot oil. This is great on top of any noodles, hot or cold. Or you can simply eat it as a side dish with your Ponzu!
There’s so much to use it on. I love the tangy, umami flavour. Let me know what you add it with in the comments below, or let me know via instagram here.
II’ll pop my sourdough discard Chinese pancake recipe up soon, but for now, start with this easy summer meal!