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Ponzu Sauce

This ponzu sauce recipe comes courtesy of chef Edward Brown of Sea Grill in New York City. Serve this alongside a serving of portobello fries.

  • Yield: Makes about 2/3 cup
Ponzu Sauce


  • 1 teaspoon soy sauce
  • 3 tablespoons ketjap manis
  • 1 teaspoon Thai fish sauce
  • 6 tablespoons mirin
  • 2 teaspoons rice-wine vinegar
  • 1 slice ginger (2 1/8-inch thick), smashed


  1. In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve.

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