Japanese Salad Dressing Recipe - Ponzu

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Ponzu is a Japanese dipping sauce made from fresh citrus juice and soy sauce. Better known for serving alongside tempura and spring roll dishes, it can, however, be used as a salad dressing and easily combined with other flavours. Take the basic recipe and try adding finely chopped ginger, spring onions, horseradish or toasted sesame seeds.

Soy based dressings work very well with seafood and noodle salads and will liven up a bowl of crisp salad leaves. When making Ponzu, substituting rice vinegar for another is not an option; Japanese vinegar is made from fermented rice and is much milder with very little acidity. Use a light soy sauce such as Kikkoman’s and always keep the dressing as fresh as possible.

6 tablespoons Rice Vinegar
3 tablespoons light soy sauce
1 ˝ tablespoons fresh lemon juice

Mix together and refrigerate.

For alternative combinations, add one or two drops of sesame oil, a piece of cinnamon, a star anise or a couple of cloves. Try a little pickled ginger (available in Asian supermarkets), some chopped mint or coriander.

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