Lemon-Soy Dressing (Ponzu)
Tart lemon nicely balances the flavor of soy sauce in this simple dip. Serve with a classic Shabu-Shabu, or Asian grilled meats.
Serves: 8Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy
- 1 Chinese dried mushroom
- ⅔ cup soy sauce
- ⅓ cup lemon juice
- ½ tsp. rice vinegar
- Soak the dried mushroom in warm water for 20 minutes to soften. Squeeze out the excess water and slice.
- Combine all the ingredients. Remove the dried mushroom slices before serving. The sauce will last for several days if stored in a sealed container in the refrigerator.