It's getting colder in the mornings and evenings. When it gets cold, I want to eat hot pot. It's a healthy menu that includes plenty of ingredients so you can get plenty of protein and vegetables. As winter approaches, there will probably be more opportunities for hot pot to be served on the dining table.

This time, chef Rinko Shizuno suggested ``homemade ponzu sauce.''
``Some people may think that since ponzu sauce is commonly sold at supermarkets, there is no need to make it by hand.However, by making your own ponzu sauce, you can choose additive-free ingredients and enjoy a variety of citrus ponzu sauces. There are also benefits. Above all, the citrus aroma and flavor are very fresh.It's convenient because it can be used not only for hot pots, but also for pouring over ohitashi or as a dressing.'' (Mr. Shizuno)

Plenty of citrus fruits rich in vitamin C!

The main ingredients for ponzu sauce are very simple: citrus fruits, dashi stock, and seasonings such as soy sauce. Use your favorite citrus fruits such as sudachi, kabosu, yuzu, shikuwasa, hebesu, and lemon. People who like sweet ponzu sauce sometimes make it with mandarin oranges.

Citrus fruits are generally full of vitamins. Vitamin C is said to be particularly abundant. It is also rich in vitamin P, which helps the absorption of vitamin C.
As you know, vitamin C is a nutrient that cannot be produced by the body. However, even small things can quickly wear it out.
In order to replenish the vitamin C that has been depleted, I recommend incorporating ponzu sauce with plenty of citrus juice into your meals.

Two types of ponzu sauce: “soy sauce flavor” and “salt lemon flavor”

``In addition to the common ``ponzu sauce,'' we will also introduce ``salt lemon ponzu sauce,'' which goes well with Western cuisine.We use multiple citrus fruits in this ``ponzu sauce,'' but you can use just one type. It's very easy and will keep for over two months, so please give it a try.'' (Mr. Shizuno)

“Homemade ponzu sauce” becomes mellower the longer you leave it to rest.

[Materials] (Amounts that are easy to make)
6-7 citrus fruits (sudachi, kabosu, yuzu, etc.)
Vinegar 50cc
Soy sauce 320cc
Mirin 120cc
Kelp 10cm
Bonito flakes 7g

[How to make]
1. Grind the rind of one citrus fruit and peel the rest. ``Save the peeled skin for later use.'' (Mr. Shizuno)

2. Squeeze the juice from the citrus fruit. "Ideally, it should have 150cc. If it's not enough, add vinegar (not listed)" (Mr. Shizuno)

3. Put the bonito flakes, torn kelp, and the skin from step 1 into a tea bag (or colander).

4. Add soy sauce, boiled mirin, fruit juice, vinegar, grated rind, and a dashi pack, let it sit for a day or two, then remove the dashi pack and it's done. "You can eat it right away, but it will become very mellow if you let it sit for about a month. Try making it now for winter hotpots." (Mr. Shizuno)

It takes some time for the ponzu sauce to settle down, but it's easy as all you have to do is pour it into a storage container.
It doesn't take much time and it lasts for a long time, so if you make it in bulk at the end of autumn and store it in the refrigerator, it will come in handy over the winter as hotpots, boiled tofu, etc.

“Salt Lemon Ponzu Sauce” with a refreshing taste that can be eaten immediately after making.

[Materials] (Amounts that are easy to make)
1 and a half lemons
Vinegar 50cc
water 50cc
white wine 100cc
Mirin 100cc
Kelp 10cm
Bonito flakes 7g
1 tablespoon salt

[How to make]
1. Heat the kelp, white wine, and mirin, and remove the kelp just before it boils. Boil mirin and white wine.

2. Grate the rind of one lemon, peel the remaining lemons, and squeeze the juice. "Let's save the skin because we'll use it later." (Mr. Shizuno)

3. Bring lemon juice, vinegar, water, bonito flakes and lemon peel in a soup pack to a boil over low heat. If scum appears, remove it. Add 1 and salt to taste, let it cool, and it's ready.

"'Salt lemon ponzu sauce' goes great with Lypo-C time, I tried 'salt lemon ponzu sauce' and Lypo-C on octopus and celery.It has a refreshing taste and the salty taste of Lypo-C. It's very delicious when added to it.The ``homemade ponzu sauce'' is also recommended for cold yakko.'' (Mr. Shizuno)

summary

Homemade ponzu sauce will make you look forward to the authentic hot pot season. ``Salt Lemon Ponzu'' seems to go well with various Western dishes such as marinades.
Also, from early autumn, Shikwasa, Kabosu, Sudachi, and when it gets cold, Yuzu also appears. Try making it with citrus fruits that are easily available at the time. It's good to try one type or a combination of several types!
As we approach the end of the year, I think many people will become busier. Vitamin C is also consumed by stress, fatigue, and lack of sleep. In addition to dishes using "homemade ponzu sauce", please stay healthy.

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