Discovering Citrus Soy Dipping Sauce
Citrus Soy Dipping Sauce is a recipe I hold close to my heart, a true embodiment of vibrant flavors. This Citrus Soy Dipping Sauce starts with the classic blend of soy sauce and citrus juice, mixing zesty lemon and orange with a dash of mirin for sweetness. I remember the first time I made this Citrus Soy Dipping Sauce; the kitchen filled with an irresistible aroma of citrus and soy that had everyone asking for the recipe. It’s not just a dipping sauce; it’s a celebration of flavor in every drop.
Crafting the Perfect Sauce
In the kitchen, preparing Citrus Soy Dipping Sauce is a delightful and simple process. The blend of soy sauce, fresh lemon and orange juice, and the zest from a lemon creates a tangy yet savory base that’s truly irresistible. I add mirin for a touch of sweetness, and for that extra depth, bonito flakes and a piece of kombu. After mixing these ingredients in a sterilized mason jar, I let the sauce steep overnight in the refrigerator. The anticipation of tasting it the next day is part of the fun!
Steeping to Perfection
As the Citrus Soy Dipping Sauce steeps, the flavors meld together beautifully, creating a rich, amber-colored sauce with flecks of citrus zest. Straining the mixture reveals a smooth, vibrant dipping sauce that’s perfect for a variety of dishes. I love using this sauce with grilled meats, vegetables, or even a simple tofu salad. It’s versatile and adds a touch of Japanese flair to any meal, whether it’s a weeknight dinner or a special occasion.
Storing and Enjoying Your Creation
The final Citrus Soy Dipping Sauce, stored in a clean jar with a tight-fitting lid, keeps well in the refrigerator. This sauce is a staple in my kitchen, always ready to elevate any dish with its unique combination of umami and citrus. It’s a testament to how simple ingredients can come together to create something truly special. So the next time you’re looking to add a burst of flavor, remember this Citrus Soy Dipping Sauce—it’s a game-changer!
Table of Contents
Chef’s Notes- Citrus Soy Dipping Sauce
- Use Fresh Citrus: For the best flavor, use freshly squeezed lemon and orange juice. Fresh citrus juice is more vibrant and aromatic than bottled alternatives.
- Sweetener Adjustments: If you prefer a sweeter sauce, you can add a touch of honey or agave syrup. Adjust the sweetness to your taste.
- Marination Time: Allow the sauce to steep in the refrigerator for at least 24 hours, but ideally up to a week, to develop deeper and more complex flavors.
- Straining Tips: Strain the sauce thoroughly to remove all solid bits. A fine mesh sieve or cheesecloth works best for a clear and smooth sauce.
- Versatility: This sauce isn’t just for dipping! Try it as a marinade for meats, a dressing for salads, or even a flavor booster for soups and stews.
Citrus Soy Dipping Sauce
Dive into the vibrant flavors of this Citrus Soy Dipping Sauce! Perfect for salads, dipping, and more, this versatile sauce combines the zestiness of citrus with the umami of soy. It’s a must-try for any home cook looking to elevate their dishes with a touch of Japanese-inspired flair. Get ready to impress your taste buds!
4
servings5
minutes24
hours220
kcal24
hours5
minutesKeep the screen of your device on
Ingredients
- Soy Base
1/2 cup soy sauce
- Citrus Blend
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
Zest from one lemon
- Sweetener
2 Tbsp mirin (or substitute 2 tsp sugar + 2 Tbsp sake or water)
- Flavor Enhancers
1/2 cup dried bonito flakes (for vegan/vegetarian, omit or substitute 1–2 dried shiitake mushrooms)
1 piece dried kelp (kombu), approximately 2 x 3 inches
- Alternative Ingredients:
Soy Sauce Substitute: Tamari or coconut aminos for gluten-free options.
Citrus Juice Substitute: Lime juice or yuzu juice.
Mirin Substitute: Mix 2 tsp sugar with 2 Tbsp sake or water.
Bonito Flakes Substitute: Dried shiitake mushrooms for a vegan option.
Kombu Substitute: Wakame seaweed or nori sheets.
Directions
- Preparation – Gather all your ingredients and ensure your mason jar is sterilized.
- Mixing Ingredients – In the sterilized mason jar, combine 1/2 cup soy sauce, 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, zest from one lemon, 2 Tbsp mirin (or substitute), 1/2 cup dried bonito flakes (or substitute), and 1 piece dried kelp (kombu). Stir well to mix.
- Steeping – Place the jar in the refrigerator and let it steep overnight at a minimum. For deeper flavors, allow it to steep for several days or up to a week.
- Straining – After steeping, strain the mixture through a sieve to remove the bonito flakes and kombu. Optionally, use the leftover kombu and bonito flakes to make Homemade Furikake.
- Storing – Transfer the strained ponzu sauce to a clean jar with a tight-fitting lid. Store in the refrigerator.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 220kcal
- Carbohydrates: 7g
- Protein: 3g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1928mg
- Potassium: 40mg
- Fiber: 0g
- Sugar: 3g
- Vitamin A: 2IU
- Vitamin C: 12mg
- Calcium: 3mg
- Iron: 0mg
FAQs- Chef’s Notes- Citrus Soy Dipping Sauce
Can I use bottled lemon and orange juice instead of fresh?
While bottled juice can be used, freshly squeezed citrus juice provides a more vibrant and fresh flavor. It’s worth the extra effort for the best results.
Can I make this sauce vegan?
Yes! To make this sauce vegan, substitute the dried bonito flakes with dried shiitake mushrooms. They provide a similar umami flavor without the use of animal products.
How long can I store this sauce?
The Citrus Soy Dipping Sauce can be stored in the refrigerator for up to 2 weeks. Keep it in an airtight jar to maintain its freshness.
What can I use if I can’t find kombu?
If kombu is unavailable, you can use wakame seaweed or nori sheets as a substitute. These alternatives will still add a touch of sea flavor to the sauce.
Can I freeze this sauce?
While it’s best enjoyed fresh, you can freeze the sauce in an airtight container for up to 3 months. Thaw it in the refrigerator before use and give it a good stir to recombine.
