Lemon-Soy Dressing (Ponzu)
Tart lemon nicely balances the flavor of soy sauce in this simple dip. Serve with Shabu-Shabu or Shabu-Shabu with Noodles.
INGREDIENTS | YIELDS 1 cup
- 1 Chinese dried mushroom, optional
- ⅓ cup lemon juice
- ½ teaspoon rice vinegar
- ⅔ cup soy sauce
If using the dried mushroom, soak in warm water for 20 minutes to soften. Squeeze out the excess water and slice.
Combine all the ingredients. For best results, prepare a few hours ahead of time to give the flavors a chance to blend. Remove the dried mushroom slices before serving.
The sauce will last for several days if stored in a sealed container in the refrigerator.
