Tart, thin and dark brown, ponzu delivers a distinctive umami flavor. It's used as a dressing for salad, grilled meat and fish, or a dip for sushi and sashimi. Our version adds the natural sweetness of Meyer lemon balanced by the 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 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.
