Here's another way to put that dashi you made to good use. Ponzu is a delicious, light and tangy dip that finds itself more than welcome with dumplings, fish, and grilled meats. It even works great as a marinade or as a final addition to a stir-fry. This is definitely something you can play with and find your own special formula. If you want to spice it up, track town some togarashi, up the ginger, or slice in some bird's eye chilis.
You will need:
250ml / 1C dashi
60ml / 1/4C yuzu juice
45ml / 3Tbs soy sauce
30ml / 2Tbs mirin
5ml / 1tsp brown sugar
1 small knuckle ginger
Method:
- peel and grate the ginger on a Japanese-style grater or microplane
- warm up the soy sauce, mirin and brown sugar so the sugar dissolves (the microwave is fine)
- once hot, drop in the grated ginger
- combine the dashi and yuzu
- add in the warm ginger mixture
- taste and adjust any seasonings to your preference
- store in the fridge if not using right away
- warm slightly when serving
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