shake · dressing
★ STARRED KITCHENPrep 5 minPonzu
Independent adaptation of a publicly published Nobuyuki Matsuhisa recipe. Not affiliated with, sponsored by, or endorsed by Nobuyuki Matsuhisa.
DIP · SASHIMI & STEAMED VEGETABLES
A dip for sashimi & steamed vegetables.
Nobu's ponzu for sashimi, salads, steamed vegetables.
Ratio
Ingredients
- Soy Sauce4 Tbsp (60 ml)
- Rice Vinegar8 Tbsp (120 ml)
- Lemon Juice2 Tbsp (30 ml)
- Kombu2 g
Method
- Pour to the lines in order (bottom → top): RICE VINEGAR, SOY SAUCE, LEMON JUICE.
- Season to finish: KOMBU (about 1 tsp).
- Cap the jar and shake until emulsified.
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4 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
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Provenance
Japanese chef (Nobu) known for Japanese–Peruvian Nikkei cooking; James Beard Who's Who with Michelin at Nobu restaurants worldwide. Original Matsuhisa in Beverly Hills launched the brand.
Originally published as Nobu Ponzu.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Nobu Now (Clarkson Potter) reprint (published as “Nobu Ponzu”). Full citation lives in Provenance.