Synopsis
Lemon, lime, and grapefruit are just some of the common sources of citrus in North American cooking, and in Japanese cuisine there's the yuzu fruit too. Yuzu is like a little grapefruit, and it, combined with other citrus juices, gives Japanese ponzu sauce its tartness and tanginess. Ponzu is used in a lot of Japanese dishes. Chef and cookbook author Hana Etsuko Deflethsen shows us how to make ponzu sauce, and then uses it in tuna and avocado ceviche. Next, Hana shows us how ponzu is used with shabu-shabu, a fun-to-say hotpot where you and your guests cook your dinner right at the table. Hana preps all the meat and veg to be cooked, and then makes the broth that they'll be cooked in. She shows us how to cook the ingredients one by one in the broth, and then dips them in a little dipping bowl of ponzu sauce for added flavour. And, even the Japanese wagyu steak of legendary proportions can benefit from a little ponzu. Hana shows us how to brush the beef with ponzu sauce before grilling, and then she whips up a salad with ponzu dressing on the side. Lastly, not strictly ponzu but still on the citrus theme, Hana creates an indulgent strawberry-citrus shortcake. Light and airy and sweet, this is the perfect after-dinner treat.
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