Calling all sashimi lovers! Here's a delicious sauce to accompany your fresh fish. Paired with Kona Kanpachi and a few island veggies, this is a winner!
Ponzu is a citrus based sauce commonly found in Japanese cuisine. With this recipe, we put a spin on some of the ingredients to give it local flare! If you don't have dried aku or Kona Caviar (Umibudo), sub with bonito flakes and konbu (dried seaweed). Ponzu also goes great with a variety of salads and other dishes that could use a citrus pop!
1/2 Cup Lemon Juice
1/2 Cup Soy Sauce
1 Pinch Lemon Zest
3 TBL Dried Aku Flakes (or Bonito Flakes)
1 TBL Mirin (Sweet Rice Wine)
1 Oz Kona Caviar Umibudo (or Konbu Dried Seaweed)
Lower Loin Kona Kanpachi, Sashimi (Belly Section)
To Taste Daikon Radish, Grated
To Taste Cabbage, Chopped
To Taste Kona Caviar, Garnish
In a mason jar, combine all ingredients. shake well to mix.
For best results, allow ponzu to sit overnight in the refrigerator before enjoying.
Pour over or use as a side dipping sauce for kanpachi sashimi. Serve with grated Rincon daikon radish, chopped Hirayama cabbage and a side of Kona Caviar!
Ponzu may be enjoyed with a variety of dishes! Keep refrigerated and use within two-weeks. For an additional dish using this ponzu, check out Ocean’s recipe for a Crispy Kona Kanpachi with Ponzu Dashi!
WATCH THE TUTORIAL:
To see this recipe in action, watch Ocean's tutorial below: