You can substitute lime juice for the traditional yuzu juice in this Japanese ponzu sauce used as a condiment. Serve with Chicken Yakitori.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 3 Tablespoons mirin (sweet rice wine)
- 2 Tablespoons rice vinegar
- 1 Tablespoon soy sauce
- 2 Tablespoons bonito flakes
- 1/4 cup fresh yuzu or lime juice, or more to taste
Preparation:
Combine the mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring to a boil over medium heat. Remove from the heat and let cool.
Pour the sauce through a strainer into a bowl; discard the bonito flakes. Add the lime juice. Serve, or store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days. Add more lime juice if needed before serving.
This sauce complements traditional Japanese grilled fish or shrimp dishes. Try it with Chicken Yakitori.
Yield: 1/4 cup
• Chicken Yakitori Recipe
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.
Pour the sauce through a strainer into a bowl; discard the bonito flakes. Add the lime juice. Serve, or store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days. Add more lime juice if needed before serving.
This sauce complements traditional Japanese grilled fish or shrimp dishes. Try it with Chicken Yakitori.
Yield: 1/4 cup
• Chicken Yakitori Recipe
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.
