1/2 cup dressing
Ponzu is made with yuzu, a kind of citron. Ms. Shimbo says yuzu tastes like a mixture of lemon, lime, and grapefruit. I found yuzu only once and it was expensive and did not look the picture of health; I’ve often found bottled yuzu juice, and it is expensive, though I think it tastes good.
Ponzo is good on grilled, pan-fried, or deep-fried fish, meat, or vegetables.
- 3 Tablespoons komezu (rice vinegar)
- 2 1/2 Tablespoons mirin (sweet cooking wine)
- 2 Tablespoons yuzu citron juice
- 5 Tablespoons shoyu
- 6 Tablespoons dashi
In a small saucepan, combine all the ingredients, and bring them to a boil over medium heat. Turn off the heat, and let mixture cool. Store in fridge, covered, for up to 1 week.