A citrus-based sauce that is commonly used in Japanese cuisine.
Serve alongside a platter of Bass Ale Beer-Battered Shrimp for a cocktail party appetizer.
Adapted from “Welcome to Michael’s” by Michael McCarty.
*Note: Ready-made ponzu sauce may be bought from Asian markets; the Mikusan brand is a good choice. If you want to make ponzu yourself, look for sour oranges in Latin or Caribbean market. The Japanese citrus fruit yuzu or its juice, along with mirin (rice wine), kombu (dried kelp), and bonito flakes are available from Japanese markets and some specialty-food stores, health food stores, or the Asian food section of well-stocked supermarkets.
Combine the soy sauce, juice, and mirin in a nonreactive container. Stir in the kombu and bonito flakes cover and refrigerate for 2 days.
Remove from the refrigerator and strain through a fine-mesh sieve before serving.