Japanese

Ponzu Soy Recipe

Potato and Shrimp Tartar Sauce

Potato and Shrimp Tartar Sauce

Ingredient: 4 servings
  • Potatoes 2 medium sized
  • Shrimp 12
  • Salt 2 tsp
  • Sake 1 Tbsp
  • <Tartar sauce>
  • Ponzu Soy 2 tsp
  • Mayonnaise 4 Tbsp
  • Onion ¼ diced
  • Pickles 2 Tbsp diced
  • Boiled egg ½ diced
Preparation
  1. Peel off skin and de-vein shrimp. Put them in a small pot of boiling water mixed with salt and sake. Once shrimp turns color, take out into colander and let drain.
  2. Wash potatoes with skin, wrap with saran wrap and heat in microwave for 2-3 min. on each side.
  3. While the potato is hot, wrap in paper towel, peel off skin by twisting. Then cut into edible pieces.
  4. Mix (Tartar sauce) ingredients in mixing bowl. Put shrimp and potatoes in a serving bowl and pour tartar sauce over them.

Lightly Pickled Celery

Lightly Pickled Celery

Ingredient: 2 servings
  • Celery: 1 stick
  • Salt: 1 tsp
  • Red pepper: ½ pepper
  • Ponzu Soy: 2 tsp
Preparation
  1. Shave fibrous strings off celery stick and slice diagonally approx. ½ inch width and put them in a zip lock bag. Put salt in and seal bag, gently squeeze and mix around content. Seal out all the air and refrigerate for 10 minutes.
  2. Pick out all the seeds and thinly slice the red pepper.
  3. Take step (1) out of the bag, rinse in cold water and squeeze out excess water, mix along with red pepper and Ponzu Soy in a bowl. Serve in little bowls