This ponzu sauce recipe comes courtesy of chef Edward Brown of Sea Grill in New York City. Serve this alongside a serving of portobello fries.
Provided by Martha Stewart
Categories Japanese Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve.
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