Jennifer Causey
Active Time
10 MIN
Total Time
15 MIN
Yield
Serves : Makes about 1 1/3 cups

New York City chef Angela Dimayuga uses this Passion Fruit Ponzu to give her wedge salad a tropical character. She developed the recipe for a fundraiser for Hannah Black and Carla Perez-Gallardo’s Hudson, New York, restaurant Lil’ Deb’s, which raised money to invest in the restaurant’s infrastructure.

How to Make It

Step 1    

Stir together bonito flakes, soy sauce, rice vinegar, black pepper, honey, and kombu in a small saucepan. Bring to a boil over medium-high. Remove from heat, and let stand 5 minutes.


Step 2    

Pour mixture through a fine wire-mesh strainer into a large bowl; discard solids. Whisk in passion fruit juice, lime zest, lime juice, and sesame oil.

Make Ahead

Passion Fruit Ponzu can be made up to 1 week ahead. Store in an airtight container in refrigerator.

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