For anyone who’s purchased ponzu before, it's even better when you make it at home. David LeFevre of Fishing with Dynamite in L.A. shares this recipe for a ponzu laced with three types of citrus for a salty and acidic broth thickened with grated daikon radish. It’s the perfect sauce to spoon onto raw oysters and clams.
This recipe uses some of our favorite Asian pantry ingredients: Kombu is a dried sea kelp that adds a rich umami flavor, bonito flakes add a smoky richness and—our favorite ingredient here—citrus-infused rice vinegar adds acidity to this sauce. If you can’t find it, rice vinegar will suffice.
To learn more, read "For Shuck's Sake."
Ponzu Sauce with DaikonRecipe adapted from David LeFevre, Fishing with Dynamite, Los Angeles, CA
Yield: 3 cups
Prep Time: 10 minutes, plus 2 days marinating time
Cook Time: N/A
Total Time: 10 minutes, plus 2 days marinating time
1½ cups citrus rice vinegar
1 cup bonito flakes
¾ cup, plus 2 tablespoons, soy sauce
3 tablespoons sake
3 tablespoons mirin
2 tablespoons orange juice
1½ tablespoons lemon juice
¾ tablespoon lime juice
One 9-by-6-inch piece kombu
One 8-ounce piece daikon, peeled and finely grated
In a sealable container, combine all of the ingredients, except for the daikon. Cover and let marinade in the refrigerator for 2 days, then strain into a serving bowl. Stir in the grated daikon to form a slushy consistency, then serve.
Shallot Mignonette →
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