Ponzu Mignonette
with Cucumber Sunomono
Pairs with SEAGLASS Central Coast Sauvignon Blanc
Print RecipePerfectly crafted to pair beautifully with SEAGLASS Central Coast Sauvignon Blanc. This coastal recipe elevates the oysters by combining fresh ingredients for a balanced tasty sauce.
Ingredients
1⁄2 cup
sake
1⁄2 cup
mirin
1 piece
kombu (dried kelp) - 2” x 3”
1⁄2 cup
soy sauce
1⁄2 cup
orange jJuice – freshly squeezed
1⁄2 cup
lime juice – freshly squeezed
3 TB
english cucumber – peeled and diced fine
3 TB
carrot – diced small
1 TB
shallot – diced fine
Directions
Combine sake, mirin, and kombu in a nonreactive pot. Reduce on medium heat until thickened, about 1⁄4 cup (it will have a syrup like consistency). Remove the kombu and allow to cool.
Transfer the cooled reduction to a bowl and stir in soy sauce, orange juice, lime juice. Add cucumber, carrot, and shallot. Spoon over freshly shucked oysters.