From Hiro Sone's kitchen · Terra, St. Helena
stove · butter emulsion
NATIONAL AWARD WINNERPonzu Butter Sauce
From an award-winning kitchen
Ratio
SOY SAUCE 30YUZU JUICE 30MIRIN 15
Ingredients
- SOY SAUCE30 ml
- YUZU JUICE30 ml
- MIRIN15 ml
- BUTTER57 g
- SCALLION10 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
Japanese-Californian chef of Terra in St. Helena and Ame in San Francisco (with Lissa Doumani); James Beard Best Chef: California 2003. Napa Valley Japanese–Italian hybrid cooking.
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 Hiro Sone / Terra reprints (published as “Ponzu Butter Sauce”). Full citation lives in Provenance.