Ponzu Mignonette

with Cucumber Sunomono

Pairs with SEAGLASS Central Coast Sauvignon Blanc

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Perfectly 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.


12 cup
12 cup
1 piece
kombu (dried kelp) - 2” x 3”
12 cup
soy sauce
12 cup
orange jJuice – freshly squeezed
12 cup
lime juice – freshly squeezed
3 TB
english cucumber – peeled and diced fine
3 TB
carrot – diced small
1 TB
shallot – diced fine


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.