Ponzu delivers a distinctive umami flavor. It’s perfect as a salad dressing, for grilled meat and fish, or as a dip for sushi and sashimi. Our version incorporates the natural sweetness of Meyer lemon, balanced with the subtle earthiness of cumin.
Makes about ¼ cup
Need
1 ⅓ TBS naturally brewed soy sauce
1 ⅓ TBS lemon juice
2 tsp mirin
1 tsp Cumin Garlic Preserved Meyer Lemon Paste
Do
Combine sauce ingredients in a bowl and serve as a dipping sauce with sushi, sashimi, cooked fish, shrimp or drizzled over chirashi-zushi (sushi bowls).
Recipe created by cookbook author and food consultant Brigid Treloar for If & When.
Notes
When we tested this recipe, we compared versions with and without If & When. Without preserved Meyer lemon, the ponzu tasted like simple lemon juice with soy sauce. With the preserved lemon, we could taste the complex blend of soy and hints of mirin melded with citrus. If & When acts as the key ingredient that harmonizes all the flavors.
