From Kris Komori's kitchen · MW Restaurant, Honolulu
stove · butter emulsion
NATIONAL AWARD WINNERKomori Ponzu Butter Sauce
From a cited chef
Ratio
SOY SAUCE 30LEMON JUICE 30MIRIN 15
Ingredients
- BUTTER57 g
- SOY SAUCE30 ml
- LEMON JUICE30 ml
- MIRIN15 ml
- GINGER5 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Contemporary American chef with Japanese influence; James Beard Best Chef: Mountain 2023. Associated with Island dining programs.
Originally published as Ponzu Butter Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Kris Komori seafood finishes (published as “Ponzu Butter Sauce”). Full citation lives in Provenance.