Ponzu

Name: Ponzu
Prep time: 5 min
Total time: 5 min
Yield: about 7 cups (1650 ml)
Cuisine: Asian
Ingredients: 2½ cups (600 ml) Chanponzu; about 6 Tbsp (100 ml) Bonito Vinegar; 2.8 g Xanthan; 4¼ cups (1033 ml) Sunflower Oil; about ¼ tsp (2 g) Salt; about ¾ tsp (3 g) Sugar; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Christian Bau recipe. Not affiliated with, sponsored by, or endorsed by Christian Bau.

DRESSING · SASHIMI & SEAFOOD PLATES

In the published recipe, this is the dressing for Japanese seafood plates. The same recipe pairs it with Shiso-Vinaigrette, the shiso vinaigrette.

Bau's ponzu vinaigrette for Japanese seafood plates.

On the jar

PONZU

Method: shake
Yield: about 7 cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Chanponzu 600 mlBonito Vinegar 100 mlSunflower Oil 1033 ml

Ingredients

Chanponzu2½ cups (600 ml)
Bonito Vinegarabout 6 Tbsp (100 ml)
Xanthan2.8 g
Sunflower Oil4¼ cups (1033 ml)
Saltabout ¼ tsp (2 g)
Sugarabout ¾ tsp (3 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 10.3:1, higher than 98% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is bonito vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is sunflower oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Ponzu wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Shiso-Vinaigrette★★★ KITCHENOn the jar: SHISO
Bonito Vinegar-Vinaigrette★★★ KITCHENOn the jar: BONITO VINEG
Soy-Sesame Vinaigrette★★★ KITCHENOn the jar: SOY-SESAME
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Christian Bau — published sauce recipes in the PantryFlex catalog. Michelin 3* (Victor’s Fine Dining).

Originally published as Ponzu-Vinaigrette.

Adapted from a Christian Bau recipe (Christian Bau / Rolling Pin).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Christian Bau / Rolling Pin (published as “Ponzu-Vinaigrette”). Full citation lives in Provenance.

Companion jar