Bright, balanced, and deeply savory, this classic ponzu is a staple in Japanese cooking and a signature touch in Ryan Roadhouse’s kitchen at Nodoguro. Made with just three ingredients, it delivers acidity, umami, and citrus in equal measure and is ideal for highlighting seafood.
Ingredients
100 ml koikuchi soy sauce
100 ml rice vinegar
100 ml yuzu juice
Method
Combine all ingredients and mix thoroughly. Chill before using to allow the flavors to meld.
How to Use It
This ponzu was originally prepared for thinly sliced albacore, but its versatility extends well beyond sashimi.
Oyster topping: Spoon directly over fresh oysters. For a mignonette-style variation, add a couple drops of an oil blend and a touch of freshly cracked black pepper.
Grilled fish condiment: Blend the ponzu with grated daikon and a small amount of yuzu kosho for a bold, citrus-forward accompaniment to grilled fish.
Sashimi sauce: Serve as-is alongside albacore, hamachi, or other sushi-grade fish to enhance the natural flavor.
This recipe and more are featured in this video of Ryan’s Sashimi at Home demonstration, hosted at the STEELPORT factory in December, where he shared techniques for preparing and serving sashimi.
