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.

Angela Dimayuga
July 2018

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
10 mins
total:
15 mins
Yield:
Makes about 1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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