Title: Ponzu-Joyu (Dipping Sauce)
Categories: Japanese Sauce
Yield: 2 Servings

1	tb	Lemon juice
2	tb	Rice vinegar
5	tb	Soy sauce
2		Inch piece konbu; (dried kelp)
5	tb	Dashi; (bonito fish stock)
2	sl	Lemon; sliced thinly

Mix all ingredients but the sliced lemon and let stand for 10 minutes. Then remove konbu and add sliced lemon. Ponzu-joyu is the sauce of choice with shabushabu. Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Posted to MM-Recipes Digest V4 #5

Recipe by: Japanese Home Style Cooking

previous

next