Since it is probably poor form to sip from the dipping bowl

December 17, 2011 12:38 PM

I have fallen in love with the sauce my sushi restaurant serves with it's deep-fried soft-shell crab. So what else tastes great with ponzu sauce on it?

Last week I discovered that ponzu is not just for dipping crab... I had beef tataki and it was one of the best things I have ever eaten. So now I'm wondering what else is ponzu delicious on? I'm interested in things I could order from a sushi or japanese place, and also things I could use it for at home.

posted by Serene Empress Dork to Food & Drink (12 answers total)

quinoa
posted by genmonster at 12:46 PM on December 17, 2011 [5 favorites]

Gyoza.
posted by elsietheeel at 1:28 PM on December 17, 2011 [1 favorite]

I throw ponzu into all sorts of salad dressings in place of lemon juice or vinegar. It's also great on grilled asparagus and some roasted veggies like brussels sprouts. Whatever you happen to call it (ceviche/sashimi/crudo/etc), raw albacore sliced thinly and tossed with ponzu is delicious.
posted by foodgeek at 2:10 PM on December 17, 2011

I came in to recommend the quinoa and avocado bowl that genmonster linked to. It is really, really good.
posted by redfoxtail at 2:36 PM on December 17, 2011

On top of steamed kale with sesame oil and one of those Japanese rice seasonings.

Also, on top of soba noodles, with sesame oil, onions, and cilantro (Japanese rice seasoning optional).
posted by small_ruminant at 2:55 PM on December 17, 2011

oysters!
posted by dizziest at 3:25 PM on December 17, 2011

Raw uni (sea urchin) with quail egg and tobiko! Or stir-fried chicken with garlic and ponzu. Or tuna tataki with green onion and sesame seeds.

or anything, really, ponzu is awesome.
posted by zennish at 3:29 PM on December 17, 2011

Slice cucumbers really thin. Put a little salt on and squeeze the salt into the cucumber slices gently. Refrigerate for 20-30 minutes. Pour on ponzu and eat!

My Japanese wife taught me this. Also tastes good with jako, or those really tiny dried fish a few mm across. Don't know if you can get those in the states.

Also, steam or boil spinach lightly, squeeze as much water as you can without tearing the fiber of the leaves, chop, then add ponzu. Some katsuo-bushi, or bonito flakes, is really good on top of this.

Also good instead of olive oil on sliced tomatoes.
posted by zachawry at 3:55 PM on December 17, 2011

I like it on my gyoza, and with my seared tuna/salmon/whatever
posted by danny the boy at 5:14 PM on December 17, 2011

Response by poster: These are some great ideas, thanks! I'm going to try the quinoa very soon, and I also think I'll like it on roasted brussels sprouts, sliced cucumbers & soba noodles as well as the various raw seafood dishes.

Thanks a bunch!
posted by Serene Empress Dork at 6:14 PM on December 17, 2011

I really like it with tori nabe, or as a dipping sauce for Chinese style deep fried tofu.
posted by squeak at 6:23 PM on December 17, 2011

Suigyoza! They are AWESOME with ponzu. Or regular gyoza, like everyone says.
posted by DoctorFedora at 6:44 PM on December 18, 2011