On vacation this week, and I made a trip to Tokyo Fish in Berkeley where I stocked up on sashimi fixin’s. One of the fish I was lucky enough to find was hirame, just the outside fin mussel. Called angawa, it is one of our very favorite sashimi items, but soy sauce does not do it justice.
Here’s a easy recipe for ponzu, the tangy citrus soy dipping sauce often served wtih angawa.
2 oz. Japanese soy sauce
2 oz. dashi
2 oz. freshly squeezed lemon juice
1/2 oz. rice wine vinegar
1 oz. mirin
good pinch bonito flakes
Combine all ingredients in a suitable bowl, and stir to mix. Allow to sit for an hour for the bonito flakes to infuse, then strain them out. Store refrigerated and covered tightly. Will keep for a week or so.