Jennifer Causey
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.
Serve With
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