Mezcal - Spiked Grilled Citrus Ponzu

Recipe by Fin + Forage Head Chef, Colin Moody, CEC, PCII

Yield: 1-1/2 cups

“To enjoy with your favorite sustainable sushi…
or just because it tastes baller!” - Chef Colin

When Valentine Thomas comes to town, you make sure your flavors are fire!

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Ingredients:

• 3 Oranges, Cut in Half, Grilled and Juiced

• 3 Lemons, Cut in Half, Grilled and Juiced

• 3 Limes, Cut in Half, Grilled and Juiced

• ¼ cup Yuzu Juice

• ½ Cup Shoyu or Aged Soy Sauce

• 2 Tbsp Mirin

• 1 small Piece Kombu

• ½ Cup Bonito Flake

• 1 Tbsp Fresh Ginger, peeled and minced

• 1-2 Tbsp Mezcal

Method:

Place all ingredients in a saucepan, bring to simmer. Let cool to room temperature.

Place all in a clean glass bowl or jar and place in the refrigerator at least 2 days, but up to a month for more intensity.

Strain out all non-liquid ingredients.

Ponzu sauce is ready!