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Recipes - Appetizers

Ponzu Recipe


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.

Dettson

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EnerSmart™ magazine is published by Union Gas Limited, a Spectra Energy Company, and has 600,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the EnerSmart™ magazine are available upon request from Union Gas. Contents may not be reprinted without written permission of Union Gas. All rights are reserved. Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.