From Hiro Sone's kitchen · Terra, St. Helena
shake · vinaigrette
NATIONAL AWARD WINNERUmberhouse Quick Ponzu
From a national-award-winning chef
Ratio
SOY SAUCE 180RICE VIN 240MIRIN 60LEMON JUICE 120
Ingredients
- SOY SAUCE180 ml
- RICE VIN240 ml
- MIRIN60 ml
- LEMON JUICE120 ml
- LEMON ZEST3 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, RICE VIN, MIRIN, LEMON JUICE.
- Add finishing notes: LEMON ZEST.
- Cap the jar and shake until emulsified.
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 Quick Ponzu.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 / The Japanese Pantry (published as “Quick Ponzu”). Full citation lives in Provenance.