Recipes - Appetizers
This lemon-soy dressing is the "oil and vinegar" of Japan. It is eaten on meat, fish, and vegetables. Made without oil, it's a great choice for people concerned about fat. You can keep ponzu in the refrigerator for up to 2 weeks.
- 4 tablespoons freshly squeezed lemon juice
- 1/2 cup rice vinegar
- 6 tablespoons soy sauce
- 2 tablespoons mirin
- Zest of 1 lemon
In a small nonreactive saucepan, combine all the ingredients and bring to a boil. Let cool and refrigerate. Remove the lemon zest before using.