The Japanese Kitchen

Shallot…… 1, peeled & finely chopped
Rice Vinegar….. 2 tablespoons
Lemon Juice….. 1 tablespoon
Salad Oil….. 3 tablespoons
Salt & Pepper….. dash

Directions:

1. Finely chop shallot.
2. Combine all ingredients in a bowl and whisk in oil. For best results use a neutral oil like canola, soybean or grapseed oil.

Ponzu sauce is a secret weapon of the Japanese kitchen. It’s easy-to-make and versatile. Your guests will ask you, “How did you make this sauce?” Try it with broiled fish. It’s also used in one-pot dishes such as shabu-shabu.

Ingredients:

• 1 cup dark soy sauce
• 1 cup rice vinegar
• 1/2 lemon (you can also trying using different citrus flavors
  like lime, lemon-lime, yuzu)
• small handful of bonito flakes

Directions:

1. Combine soy sauce and rice vinegar into a small sauce pan.
2. Cut lemon into 2-3 slices and add to sauce pan.
3. Heat slowly to unitl mixture is just about to bowl. Turn off heat and add bonito flakes.
4. Set aside to cool and strain.

This will keep quite a while in the refrigerator. However, it’s best used within about 3 weeks.