This recipe is for a versatile Japanese dressing called ponzu, which is made with soy sauce, yuzu juice (a citrus fruit), and mirin (a sweet rice wine). The writer of the recipe, Mark Hix, had this dressing in a Japanese restaurant and found it to be a great accompaniment to oysters. If you can’t find ponzu sauce, you can make your own by combining soy sauce and grapefruit juice. The recipe is very simple and requires only a few ingredients: a small chili pepper (green or red), ginger, coriander, spring onion, and ponzu sauce. All of the ingredients are finely diced and mixed together. The mixture should be left to infuse for at least an hour, or overnight, before serving. This ponzu and chili dressing can be spooned over fresh oysters, but it can also be used as a dressing for other dishes.
🔗 https://www.telegraph.co.uk/recipes/0/mark-hix-ponzu-and-chilli-dressing-recipe/
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