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.
1/2 cup bonito flakes
1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon black pepper
1 tablespoon honey
1 (1 1/2-inch) kombu square
1/2 cup 100% passion fruit juice or juice blend (such as Ceres)
2 tablespoons lime zest (from 3 limes)
2 teaspoons fresh lime juice
1 tablespoons sesame oil
How to Make It
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.
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.
Passion Fruit Ponzu can be made up to 1 week ahead. Store in an airtight container in refrigerator.