Tonight I reached for the bottled ponzu sauce, only to discover that his Majesty, L., had used it all up. Since it was a main component of my tuna tataki, I needed to quickly put something together that would taste within the realm of a proper ponzu sauce without having yuzu at my disposal.
This will do in the stead of ponzu sauce in a punch but is actually quite a nice dipping sauce for fish or Asian vinaigrette base in its own right.
Makes about 1/2 cup.
Juice from 2 lemons
Juice from 1 lime
Juice from 1/2 orange
1/4 cup soy sauce
1 Tbsp rice wine vinegar
1 tsp honey
a generous few drops of sesame oil
a scant few drops of hot sauce
Mix all the ingredients together and adjust seasoning to your personal taste.
If using as a salad dressing base - and this would be good with both grated carrots or raw, finely chopped Napa cabbage - use 1/4 cup to 1/3 cup olive oil.