PANTRYFLEX

shake · seafood sauce

NATIONAL AWARD WINNERPrep 5 min

Wong Ponzu

Independent adaptation of a publicly published Alan Wong recipe. Not affiliated with, sponsored by, or endorsed by Alan Wong.

Alan Wong's Ponzu, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 120 ml, Lemon Juice 60 ml, Mirin 30 ml, Rice Vinegar 15 ml
Soy Sauce 120 mlLemon Juice 60 mlMirin 30 mlRice Vinegar 15 ml

Ingredients

  • Soy Sauce — 1/2 cup (120 ml)
  • Lemon Juice — 1/4 cup (60 ml)
  • Mirin — 2 Tbsp (30 ml)
  • Rice Vinegar — 1 Tbsp (15 ml)
  • Ginger — 1 tsp grated (5 g)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Lemon Juice, Mirin, Rice Vinegar.
  2. Add finishing notes: Ginger.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.

Adapted from a recipe published by Alan Wong in Alan Wong Hawaii citrus-soy.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alan Wong Hawaii citrus-soy (published as “Wong Ponzu”). Full citation lives in Provenance.

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