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Ponzu-Soy
Vinaigrette
Oven
Roasted Swordfish
with Lentil de Puy Salad
Grilled Ponzu Marinated
Chicken
with Orzo ‘Risotto’
Broiled Shrimp
’Carpaccio’
Patricia Yeo's Whole
Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice
WINE NOTES
Bicyuwajo Sake: Reminiscent of a
mineral-rich sauvignon blanc. Slight herbal fragrance with touch of
very ripe banana. Light, smooth and complex.
Robert Sinskey Aries Pinot Noir: Intense aromas of berry,
black cherry, cola & vanilla. Silky texture with balancing tannins.
Completely organic. Carneros, CA
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Ponzu-Soy Vinaigrette
Master
Makes about 4 cups
- 3 shallots, peeled, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons minced ginger
- 1 cup ponzu
- 2 tablespoons sugar
- 1/2 cup naturally brewed soy sauce
- 2 cups extra virgin olive oil
- Kosher salt and freshly cracked black
pepper
In a large bowl, combine shallots, Dijon mustard
and ginger. In a small bowl, dissolve sugar in ponzu and add to
Dijon mixture along with naturally brewed soy sauce. Whisk in extra
virgin olive oil and season with kosher salt and freshly ground
black pepper to taste. This is known as a broken vinaigrette -- it
will not be emulsified. Transfer Ponzu-Soy Vinaigrette to air-tight
jar and store in the fridge.
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