Truffle Ponzu Sauce

Name: Truffle Ponzu Sauce
Yield: Makes about 110ml (3½fl oz/½ cup)
Cuisine: Japanese
Ingredients: ¼ tsp caster (superfine) sugar; ¼ tsp instant dashi powder (see Cook’s note); 2 tbsp lemon or lime juice (or a mixture of both); 1 tbsp good-quality truffle oil; 1 tbsp mirin; 2 tbsp lemon or lime juice (or a mixture of both); 3 tbsp soy sauce

Preparation info

Makes about
110 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

3 tbsp soy sauce
1 tbsp mirin
2 tbsp

Asia
Japan
Fish course
Sauce
Pescatarian
South America

Method

Add all the ingredients to an airtight container or jar, close tightly and shake well to dissolve the instant dashi powder and sugar. Store in an airtight container or jar in the fridge. Use within a day or two as the truffle oil may lose its flavour soon after this. Shake well before using.