私は日本の柑橘類が大好きです。サラダのドレッシングは勿論、焼き魚にかけたり皮は吸い口にと大活躍です。一点難点を言うとしたら価格が結構高い。これから冬にかけて出盛りになるものはまとめ買いして、果汁を搾っておいて冷凍するのも手です。そんな訳で、酢橘が1山安くで売ってあるのを見つけた今日。自家製ポン酢を作ってみる事にしました。

I love Japan’s citrus fruits, such as yuzu, kabosu and sudachi. They are great for salad dressings, squeezing on to grilled fish, and we also use the grated rind on top of soups and suimono, etc. One minus point about them is that generally speaking they are not cheap, however when they come into season (for example yuzu appears between now and the end of winter), the prices fall quite dramatically. That is the time to buy in bulk, squeeze out the juice, and freeze it for future use. So, today I found lots of inexpensive sudachi.Time to make ponzu! (pictured above, dripping fresh from the whisk).

鮮やかな緑のしたたる様な色をしています。Sudachi in season is a beautiful vivid green colour.

長らく出番の無かったスグレ物、スイスのEMIDE社の電動スクイザーを引っ張り出して来ました。1プッシュで回転を始め、次のプッシュでは反回転します。余す所無く果汁が搾れて重宝していましたが、残念ながらこの会社は無くなったようでもし壊れたら直してもらえません。大切に使おうっと。I haven’t used this juicer for a very long time. It is made in Switzerland, by the Emide company. When you press the fruit onto the top, it begins to spin, and then if you push again it spins in the opposite direction. It is brilliant (a lot better than the flashy-looking Italian machine we use at work). Alas, the company has recently gone bust. If my juicer breaks, it’ll be a tragedy! Sudachi are small and quite hard citrus fruits; expect to expend some energy squeezing them, even with an electric helper.

ポン酢の割合はごく簡単で、柑橘果汁1:醤油:1出し汁:1、と全て同じ割合を合わせます。今回はそのポン酢で食べるお鍋用の出汁を使って、厚削り鰹節と利尻昆布、半日干した椎茸でとりました。Making ponzu is as easy as can be. You simply mix, in equal parts, citrus juice, shoyu soy sauce, and dashi stock. Naturally, the finer the ingredients you use, the better the result will be. Here I am making ponzu for use as a dipping sauce to accompany a nabe hotpot. For the dashi stock, I used atukezuri katsuobushi, thickly shaved dried bonito fish that I bought in Nishiki-koji Ichiba market (here below), and rishiri konbu from the Northern island of Hokkaido.

 

昆布は風味を損なわないよう、煮立たせないように注意。Make sure you never let the kombu and katsuo mix boil, or the taste will be lost. A gentle simmer for around ten minutes is best.

後は、全ての材料をウィスクでよく混ぜるだけ。Once you’ve extracted the dashi stock to your satisfaction, simply whisk all the ingredients together. Here I add the stock to the citrus.

And here the soy sauce goes in.

この自家製ポン酢は、市販の物と比べて甘く有りません。すっきりとした素材の味だけで大変美味しいですが、もし甘みが足りないと思われたら、少し煮きった味醂をたしても良いかと思います。逆に言うと、市販の物にはかなりの糖分が入ってるのですね…This home-made ponzu is not at all sweet compared with the supermarket versions. I recently realised how very sweet the commercial versions are, even the good ones. If you make your own you can control the sugar levels. For added sweetness just add a little mirin.

夜は肌寒くなって来ました。今日はタラ鍋でこの自家製ポン酢を食べました。鍋は用意も簡単、コストも安い、洗い物も少ない、そして何より美味しいと良い事ずくめ! This is how I used the ponzu I made today, as a dipping sauce for cod, tofu and kikuna greens from a nabe hotpot. The mix of tastes is sublime. And the whole dish is inexpensive too. Gourmet food at low cost – yea!