REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 11-12-2013, 04:21 PM   #1
Rs has made me the man i am today!
 
m3thods's Avatar
 
Join Date: May 2008
Location: Burnaby
Posts: 3,113
Thanked 1,041 Times in 586 Posts
Ponzu sauce recipe?

I love the stuff!

So I decided to google recipes for it, and it seems like there are a few variations on how to make it. Some are just as simple as soy sauce, sugar, citrus all the way to complex concoctions including ginger, dashi and mirrin.

I'm essentially using it as a light salad dressing (much like you would get locally, in say, a tuna tataki salad).

Does anyone have a recipe that they swear by? Anyone direct me to someone who might? I'd prefer to make it myself as I will drink the stuff by the gallon, but I will appreciate suggestions for store-versions as well.

Thanks in advance!
Advertisement
m3thods is online now   Reply With Quote
Old 11-12-2013, 07:15 PM   #2
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
I don't cook with recipes.

I do soy, dashi, mirin, sugar, yuzu extract.
It's the yuzu that really makes it.
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
This post thanked by:
Old 11-14-2013, 06:10 AM   #3
Rs has made me the man i am today!
 
m3thods's Avatar
 
Join Date: May 2008
Location: Burnaby
Posts: 3,113
Thanked 1,041 Times in 586 Posts
I'd thank you twice if I could.

Could you direct me to yuzu and dashi? I'm guessing somewhere like Fujiya will have them?

I just tried with soy, mirin, rice vinegar, sugar, fresh lemon juice, and a pinch of pepper powder. While OK, it tasted like it was missing something (and after it married, was pretty lemony). I'm guessing it's the yuzu that makes it.

Thanks again!
m3thods is online now   Reply With Quote
Old 11-14-2013, 09:45 AM   #4
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
You know those moving fish flakes on top of takoyaki or a japadog?
Those are called bonito flakes.
Bonito stock = dashi.
It is to Japanese cuisine what chicken stock is to French.

The "legit" way of getting dashi is to brew like you would tea leaves.
I only do that if I'm feeling dumb, rich and want one more thing to juggle when cooking.
The normal way is just to use instant dashi powder.
You're going to be looking for this.


You will find it everywhere, T&T, fujiya, Izumiya.



Yuzu juice is a bit more of a pickle, I'm not sure I have seen it at T&T.
Fujiya and Izumiya probably have it, but I got mine on Granville Island.
It's from South China Seas Trading Co. across from the Granville Island Tea Co.

You're going to be looking for this:




If I were in a pinch and ran out of yuzu juice, I would probably use some lemon zest, prep it early and let the flavors mix.


Cheers mate,
Happy cooking
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
This post thanked by:
Old 11-14-2013, 10:02 AM   #5
I contribute to threads in the offtopic forum
 
mos_skeeto's Avatar
 
Join Date: Aug 2002
Location: 604
Posts: 2,997
Thanked 584 Times in 178 Posts
You can do a yummy creamy sauce mixed with mayo
mos_skeeto is offline   Reply With Quote
Old 11-14-2013, 10:30 AM   #6
Rs has made me the man i am today!
 
m3thods's Avatar
 
Join Date: May 2008
Location: Burnaby
Posts: 3,113
Thanked 1,041 Times in 586 Posts
Quote:
Originally Posted by mos_skeeto View Post
You can do a yummy creamy sauce mixed with mayo
Oh I'm going to go out of my way to find different ways to use this. With all the ingredients bought, I'll have enough for ~200 cups hahaha

Culverin- Again, thanks so much! I know you don't use recipes, but do you have ballpack "proportions" as to how much of each ingredient to use? And is the yuzu extract concentrated?
m3thods is online now   Reply With Quote
Old 11-14-2013, 10:40 AM   #7
I WANT MY 10 YEARS BACK FROM RS.net!
 
Soundy's Avatar
 
Join Date: Jan 2006
Location: Abbotstan
Posts: 20,730
Thanked 12,143 Times in 3,365 Posts
See first you go to a few friends and tell them you have this great sauce recipe and you'll make the sauce for them, but you need some ingredients from them... then when you get those, you make a bit of sauce, but instead of giving it to them, you eat it yourself...

Then you go out to more people, get more ingredients, make a whole buncha sauce, give a bit back to your first group of friends, and eat the rest yourself...

Then you go out to an even bigger group, get tons more ingredients, stir up a huge batch of sauce, give a bit back to the second group of people and some more to the first group, but still keep most of it for yourself...

Oh wait... that's PONZI sauce. I'm in the wrong thread...
__________________
Quote:
Originally Posted by Godzira View Post
Does anyone know how many to a signature?
..
Quote:
Originally Posted by Brianrietta View Post
Not a sebberry post goes by where I don't frown and think to myself "so..?"
Soundy is offline   Reply With Quote
This post thanked by:
Old 11-14-2013, 11:17 AM   #8
Rs has made me the man i am today!
 
m3thods's Avatar
 
Join Date: May 2008
Location: Burnaby
Posts: 3,113
Thanked 1,041 Times in 586 Posts
lol I saw a similar joke on another recipe site :P
m3thods is online now   Reply With Quote
Old 11-14-2013, 06:55 PM   #9
RS controls my life!
 
Join Date: Dec 2007
Location: Vancouver
Posts: 730
Thanked 791 Times in 192 Posts
You can also use dried yuzu zest. You can get that exact bottle of yuzu juice, in Culverin's post, at Yamato trading. The yuzu juice sold at Fujiya is slightly salted, if you don't mind.

There is also a South China Seas Trading Co. retail store on Victoria drive and Grant, pretty close to both Yamato and Fujiya.
jtrinh is offline   Reply With Quote
This post thanked by:
Old 11-21-2013, 04:04 PM   #10
RS Licensed Vendor
 
Cman333's Avatar
 
Join Date: Apr 2001
Location: 604
Posts: 14,492
Thanked 979 Times in 323 Posts
I've tried making my own using fresh lime and lemon.....still tastes good but still using the actual yuzu tastes more authentic.

I originally thought Yuzu was japanese for lemon then found out it's actually a fruit on it's own.
__________________
BPG AUTOSOUND
#8-2900 Smith St
Richmond, BC
604.278.4142


"High Fidelity Mobile Audio"

Authorized Retailer For:
Focal, Audison, Mosconi, Hertz, Rockford Fosgate, JVC, Kenwood, Clarion, Escort, AntiLaser Priority, Stinger Radar, Beltronics, Compustar, Thinkware, BlackeVue, Lukas plus much more!

----->BPG Autosound's Facebook<-----
----->BPG Autosound's Instagram<-----
***2017 BEST LASER JAMMER - ANTILASER PRIORITY***





Cman333 is offline   Reply With Quote
Old 11-21-2013, 04:51 PM   #11
Rs has made me the man i am today!
 
m3thods's Avatar
 
Join Date: May 2008
Location: Burnaby
Posts: 3,113
Thanked 1,041 Times in 586 Posts
Yeah I found that using only a lemon made it a bit too tart. I did 50/50 lemon and lime for a bit of sweetness at least until I can get my hands on some yuzu.

I noticed the bottle is 100ml. Is it concentrated? The guideline I use calls for half a cup of citrus. That's a quarter of the bottle :S
m3thods is online now   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 10:54 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net