From Kris Komori's kitchen · MW Restaurant, Honolulu
shake · vinaigrette
NATIONAL AWARD WINNERKomori Ponzu
From a cited chef
Ratio
SOY SAUCE 120YUZU JUICE 60MIRIN 30RICE VIN 15
Ingredients
- SOY SAUCE120 ml
- YUZU JUICE60 ml
- MIRIN30 ml
- RICE VIN15 ml
- KOMBU3 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, YUZU JUICE, MIRIN, RICE VIN.
- Add finishing notes: KOMBU.
- Cap the jar and shake until emulsified.
Provenance
Contemporary American chef with Japanese influence; James Beard Best Chef: Mountain 2023. Associated with Island dining programs.
Originally published as Ponzu.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from KIN Boise / Japanese citrus soy (published as “Ponzu”). Full citation lives in Provenance.