Japanese: Ponzu Sauce

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• Komu (dried kelp), a few pieces
• 1 cup water [or rice wine]

• 1 teaspoon bonito soup stock powder (“dashi powder”) [optional]

• ¼ cup soy sauce
• 1 tablespoon lemon juice (about ½ lemon) [or rice vinegar]
• 3 tablespoons mirin (sweetened rice wine)
• 1 tablespoon agave nectar [or brown sugar]
• 2 teaspoons umami powder (or MSG) [read about the MSG controversy]
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds (optional)

Procedure:

1. Soak a few pieces of kombu in water overnight
2. Discard kombu, retain water
3. Add rest of sauce ingredients, stir well
4. Store in a sealed jar in the fridge for up to a week or more

Note: Ponzu sauce goes great as a subtle dipping sauce for strong flavored yakitori, fish or chicken dishes