John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved

 

 

Chop the scallions into fine rounds....the finer the better.

 

Using the back of a spoon in a ceramic bowl, or using a suribachi with mortar, crush the sesame seeds a bit.  Do not try to crush all of them.

 

Combine the soy sauce, lemon juice, Mirin, and dashi (fish stock) in a ceramic bowl (not metal).  Add the scallion and sesame seeds.  Let sit for at least one hour, with occasional stirring.

 

Use with nabe dishes to dip food into....particularly good with tofu.  Also a good dipping sauce with tempura.  For tempura use, add 1/4 cup grated Daikon radish to the mixture.

 

 

 

PONZU

 

 

 

 

 

Serves 4

 

 

 

 RECIPES