Ponzu

Name: Ponzu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 4 Tbsp (57 g) Butter; 2 Tbsp (30 ml) Soy Sauce; 2 Tbsp yuzu/lemon (30 ml) Lemon Juice; 1 Tbsp (15 ml) Mirin; 1 tsp grated (5 g) Ginger

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

FINISHING BUTTER · FISH & SHELLFISH

A finishing butter for fish & shellfish.

Kris Komori's ponzu butter sauce for fish.

On the jar

PONZU BUTTR

Method: stove
Yield: about ½ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Soy Sauce 30 mlLemon Juice 30 mlMirin 15 ml

Ingredients

Butter4 Tbsp (57 g)
Soy Sauce2 Tbsp (30 ml)
Lemon Juice2 Tbsp yuzu/lemon (30 ml)
Mirin1 Tbsp (15 ml)
Ginger1 tsp grated (5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Ponzu wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Contemporary American chef with Japanese influence; James Beard Best Chef: Mountain 2023. Associated with Island dining programs.

Originally published as Ponzu Butter Sauce.

Adapted from a recipe published by Kris Komori in Kris Komori seafood finishes.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kris Komori seafood finishes (published as “Ponzu Butter Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar