Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!
Ponzu
Makes 200ml
80 ml shoyu or tamari
3 tablespoons freshly squeezed lemon juice
100 ml rice wine vinegar
1tablespoon mirin
Put all the ingredients in a screw-top jar and shake well. The ponzu will keep for about 2 weeks in the fridge.