PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Ironpier Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Soy Sauce 130 ml, Rice Vinegar 74 ml, Mirin 42 ml, Lemon Juice 24 ml
Soy Sauce 130 mlRice Vinegar 74 mlMirin 42 mlLemon Juice 24 ml

Ingredients

  • Soy Sauce — 150 g soia
  • Rice Vinegar — 75 g aceto riso
  • Mirin — 45 g mirin
  • Sugar — 5 g zucchero
  • Lemon Juice — 25 g limone
  • Bonito — katsuobushi (infuse 15 min) (10 g)
  • Cherry Tomato — 100 g datterini (+ 80 g strained ponzu)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Rice Vinegar, Mirin, Lemon Juice.
  2. Add: Sugar, Bonito, Cherry Tomato.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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 cold, tip it into your pan. The jar measures; the stove finishes.

4 kitchens · 4 stars · 2 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Maicol Izzo works in Italian / Campania at Piazzetta Milù; credentials include Michelin 2* (Piazzetta Milù).

Originally published as Salsa Ponzu di Pomodoro.

Adapted from a Maicol Izzo recipe (Maicol Izzo / Reporter Gourmet (ceviche acqua pazza)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Maicol Izzo / Reporter Gourmet (ceviche acqua pazza) (published as “Salsa Ponzu di Pomodoro”). Full citation lives in Provenance.

Add to a jar