Updated Nov 24, 2014Chatelaine
- For orange lime ponzu: Combine soy with mirin, sugar and dashi in a small saucepan. Set over medium and bring to a boil. Whisk until sugar and dashi dissolve. Remove from heat. Stir in lemon and orange juices. Use right away or pour into a jar. It will keep well, refrigerated, up to a month.
- For tofu-ponzu bites: Gently pat a 300-g block of soft tofu dry with a kitchen towel. Set on a serving plate. Grate a small peeled carrot over tofu and sprinkle with snipped chives. Drizzle with 2 tbsp Orange-Lime Ponzu. Serve cold.