The Triton

Interior

Crew’s Mess: Easy ponzu sauce

ADVERTISEMENT

Crew’s Mess: by Capt. John Wampler

One of the best things about working in the yacht industry is enjoying the fruits of the sea. Wahoo, mahi-mahi and tuna are frequent visitors to my cleaning table. Nothing is finer than a nice tenderloin of wahoo and a sharp knife.

I like a citrus ponzu sauce for dipping sushi. I started eating sushi in Guam when I was working as a charter boat captain. There are lots of sushi houses and I would sell yellowfin tuna to them.

I prefer ponzu with a California roll with cream cheese instead of soy sauce. Tuna tataki typically is served with ponzu, that’s where I first learned of it. Ponzu is sweeter soy with mirin, a sweet rice wine.

Ponzu can be made as a signature sauce with whatever juice you have, pureed mango strained with a cheesecloth, red grapefruit, or just lime and lemon. Any citrus juice works fine, I haven’t tried pomegranate but imagine it would be good. Plus, I just like to say ponzu.

It’s a great dipping sauce for cold noodles, salads, dumplings, grilled meats and fish, cold sliced meat or fish, or any number of other dishes. It’s fresh lemon and orange juices give this sauce a citrus snap.

This recipe is simple and beats store-bought ponzu hands down. It also makes a terrific marinade for steak. Enjoy. (Watch for The Triton in October for a companion recipe for dumplings, won-ton wraps with pork or chicken.)

Ingredients:

Homemade ponzu sauce

1/2 cup soy sauce (low sodium)
1/4 cup fresh-squeezed orange juice
2 tablespoons fresh-squeezed lemon juice
1 tablespoon spring water
1 tablespoon mirin (a sweet Japanese rice wine)
1 tablespoon red pepper flakes

Preparation:
Simply mix all the ingredients in a bowl. Cover and refrigerate overnight.
Be creative and make your own signature dipping sauce by adding ginger or pureed mango.

Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Related Articles

Meregrass and IJet to offer charter to Bahamas

Texas-based Meregrass plans to offer scheduled charter service to five Bahamas destinations from Ft. Lauderdale and one from New York. The companies made the announcement during the introduction of …

Merle Wood sells Nero

Merle Wood & Associates has sold the 296-foot Corsair M/Y Nero, the 132-foot Amels M/Y Monte Carlo, and the 90-foot Pershing M/Y MTG.New to its central agency listings for sale are the 159-foot …

Triton Survey: Time off presents challenges for crew

One of the biggest complaints we’ve heard from captains and crew over the past 10 years has been the inability to take time off. That issue was amplified in our recent survey that asked our readers …

Chef off duty, try crew or temp

Your chef just had an emergency back home and has to step off the yacht for a week or so. In the meantime, the yacht has a trip planned, maybe a charter or perhaps a trip with the boss and guests. …

Waxy’s plans to reopen for St. Patrick’s Day delayed

Waxy’s plans to reopen for St. Patrick’s Day delayed

By Dorie Cox UPDATE: March 18. The plan is to open in April. UPDATE: March 15 From Waxy O'Connors Facebook:We are sorry to say we won’t be open for St. Patrick’s Day this year. It …

Double chocolate and sea salted brownies

Double chocolate and sea salted brownies

Any chef, but especially yacht chefs, should have core recipes, recipes you bust out by memory that always yield the same product. (Consistency is vital.) We need these for when there are leftover …

Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.