Ponzu Sauce


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.


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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.