Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite. Get the recipe for Ponzu Sauce ». Laura Sant
Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite. This recipe, which we like to serve with steamed crab legs, first appeared in our December 2013 issue along with Corey Arnold’s article Polar Harvest.
Ponzu Sauce
Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite.
Yield: makes about 2/3 cup
Ingredients
- 1⁄2 cup soy sauce
- 1⁄4 cup bonito flakes
- 2 tbsp. fresh lemon juice
- 2 tbsp. mirin
- 2 tbsp. rice vinegar
- 1 tbsp. fresh lime juice
- 1 (2″) piece kombu
Instructions
- Combine ingredients in a 2-qt. saucepan; bring to a boil. Remove from heat and let sit 30 minutes; strain sauce, discarding kombu, and let cool.
