Spicy Grapefruit Ponzu

Recipe by Eric Keener

This literally might be one of the best flavors I’ve had with raw fish.
It blows soy sauce out of the water and you can tailor it to your liking.

Ingredients

• 2 Limes, juiced

• 1 Lemon, juiced and zested*

• 1 Red Grapefruit, juiced

• 2 Very Spicy Dried Peppers (include seeds)

• 1 C Soy Sauce

• 1 Large Strip of Dried Kombu Kelp (~8” x 4”)

• 1/2 C Dried Bonito Flakes (Katsuobushi)

• 1 Tbsp Fish Sauce

• 3 Tbsp Sake or Mirin

• 2 Tbsp Rice Vinegar

• 1 tsp Fresh Ginger, peeled and grated

Method

Add all the ingredients (except the citrus juice) to a small sauce pan over medium heat. Turn off the heat just before it gets to boiling and let it cool all the way down to room temperature.

In a sterilized canning jar (boil it in water with lid off for 10 minutes), add the citrus juice then pour the contents of the pan through a mesh strainer. Screw the lid on tightly and place in the refrigerator. Shake the jar in the morning and the evening. Let it sit for at least 24 hours but 3 days or more is preferable.

For more spice, add the peppers and their seeds into the jar.
*For a more intense citrus flavor, add some lemon zest.
For a stronger flavor overall, don’t strain it until after it’s sat for 24 hours in the jar.

I would bet money you will love this sauce as much as we do.