Key Lime Ponzu sauce

[28sstony]

Had it a while back on tuna steaks in a reastraunt and it was killer. I found a recipe for it online, made it and it tasted like vomit.

Anybody have a good recipe?

[Kahi]

Because it is very hard to get true ponzu (a grapefruit like citrus) and the pre-bottled stuff is very expensive, restaurants have started to push key lime, orange and other citrus variations of a true ponzu.

For tuna and other seared meats/fish like found in Tataki, I either purchase Ponzu Suace from the Asian market or make a variation.

This is to taste, so mix and taste. The end color should be a light teak wood varnish that is slightly sun bleached yet not in dire needed of refinishing.

Fresh Lime Juice (key lime is b-shit)
Toasted dark Sesame Oil
Kikoman Soy (Just a few dashes)
A splash of Seasoned Rice Wine Vinegar

Variations to make a marinade or dipping sauce can be to add slices of toasted (not burnt) Garlic chips.

Perhaps a splash of O/J. or grapefruit.

Also, we enjoy adding grated fresh ginger, don't chop it. If you can't grate it, take the a chunk and smash it and put in sauce for a while then remove to serve.

[28sstony]

Thanks.

[neilinov]

This is to taste, so mix and taste. The end color should be a light teak wood varnish that is slightly sun bleached yet not in dire needed of refinishing.

Damn Kahi that's an artistic description of food. You should be writing cookbooks! Makes me hungry just reading it!

[Kahi]

I see your in the Bahamas. Are you swinging through Miami on the way north? PM if you get some Miami port time.

Kahi
Miami,FL