There is something absolutely refreshing about chilled soba noodles with a few crisp, cool vegetable piled high, served with a tangy dipping sauce called ponzu. Gluten-free ponzu can be purchased, no doubt about it. But it’s a bit pricy. As with many sauces, I find the effort involved with making my own to be so minimal that it’s worth the time. Plus, this recipe uses many of the ingredients I keep on hand for other dishes, so no special purchases are required.
For general cooking like this, I purchase restaurant-sized containers of gluten-free soy sauce from Amazon. I also purchase fancier GF soy sauces for those dishes where the flavor of the soy sauce needs to shine — in those instances, a little goes a long way, making it easier to justify a higher price point. Bonito flakes can be bought online or at Asian grocery stores (some major chain stores and Whole Foods also stock them).
By August 2, 2015Published:
- Yield: 1/2 cup
- Prep: 2 mins
- Cook: 10 mins
- Ready In: 12 mins
This quick and easy recipe results in a bright, tangy, salty delight for noodles and veggies.
- 2 tablespoons mirin
- 1/2 cup gluten-free soy sauce
- 2 tablespoons lemon juice fresh squeezed, if possible
- 2 tablespoons bonito flakes
- Bring the mirin, soy sauce, and lemon juice to a boil in a saucepan.
- Remove from heat and stir in the bonito flakes.
- Let cool, then strain. Use as a dipping sauce or dressing.