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Enjoy this versatile sauce with Shabu Shabu, sashimi, grilled meats, salad, and more! A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu.
Alright, don’t linger, let’s practice this pork and asparagus with butter ponzu sauce formula with 9 elements which are absolutely easy to acquire, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients of Pork and Asparagus with Butter Ponzu Sauce:
- Get 300 grams of Thinly sliced pork
- Need 1 tbsp of Sake
- Require 1 clove - Garlic
- Take 1 dash for Plain flour
- Need 1 tbsp of Margarine
- Get 1 bunch for Asparagus
- You need 1/2 of packet Shimeji mushrooms
- Take 3 tbsp of Ponzu
- Need 1 of Black pepper
This sauce also complements traditional Japanese steamed or grilled fish or shrimp dishes. A drizzle of ponzu on sashimi or hiyayakko is also favored. Ponzu sauce is traditionally made with Japanese citrus fruits such as yuzu, sudachi or kabosu, but these can be substituted with a blend of regular lemon and How long does ponzu sauce last? Fresh homemade ponzu should last for at least a few days if kept in the fridge in a nice little airtight container.
Pork and Asparagus with Butter Ponzu Sauce making process:
- Cut the asparagus into bite-sized pieces. Separate the shimeji mushrooms into small pieces. Rub the grated garlic and sake onto the thinly sliced pork, and lightly coat with flour.
- Heat the butter in a frying pan over medium heat, and stir-fry the pork. When it's about 50% cooked, add the asparagus and shimeji mushrooms, then continue stir-frying.
- When cooked through, swirl in the ponzu, and mix over high heat. Serve on a plate, sprinkle with black pepper, and you're done.
Pork and asparagus in hoisin sauce is packed full of flavor and quick enough for a weeknight. Tender pork and crisp asparagus over brown rice is perfect for dinner tonight. Spice up your dish with sambal oelek, a chili-based sauce, if you like a little kick. Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-FryPork. Tempura scallops and asparagus with ponzu dressing.
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