Recipe courtesy of Tom Wong

Ginger Ponzu Sauce (to Be Served Over Pink Snapper)

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  • Total: 15 min
  • Prep: 15 min
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4 cups shoyu, yamasa

1 1/2 cups sugar

1 cup mirin

1 1/2 cups lime juice

8 tablespoons sesame seeds, toasted

3 tablespoons ginger, peeled, grated

3/4 cup daikon, grated

2 cups water

White wash


1 ounce cornstarch

2 1/2 ounces cold water


  1. Combine all ingredients and bring to a boil. Thicken with white wash. Serve.

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