PANTRYFLEX

stove · butter emulsion

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Komori Ponzu Butter Sauce

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

Kris Komori's Ginger Ponzu, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 30 ml, Lemon Juice 30 ml, Mirin 15 ml
Soy Sauce 30 mlLemon Juice 30 mlMirin 15 ml

Ingredients

  • Butter — 4 Tbsp (57 g)
  • Soy Sauce — 2 Tbsp (30 ml)
  • Lemon Juice — 2 Tbsp yuzu/lemon (30 ml)
  • Mirin — 1 Tbsp (15 ml)
  • Ginger — 1 tsp grated (5 g)

Method

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

Companion jar

Komori Ponzu Butter Sauce 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:

4 kitchens · 8 stars · 2 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

More from this kitchen

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?

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

Companion jar