O-Kale + Ponzu

Now that you’re au fait with the all-important kale massage, you can begin to tantilise your buds (both the ones in your mouth and perhaps your dinner guests) with all manner of kale dressings. 

First up, Ponzu.

MAKES 4
TIME 10MINS

INGREDIENTS
– 1 KALE BUNCH
– REALLY GOOD BOTTLE OF PONZU – APPROX 30MLS (see below how to mYO)
– SESAME OIL – GOOD GLUG
– 1 CLOVE OF GARLIC (OPTIONAL - BUT DO IT!)
– SALT & PEPPER

 

DIRECTIONS

FOLLOW THE AFOREMENTIONED KALE PREP 

THIS TIME ADDING PONZU AS YOUR MAIN LIQUID WITH THE SESAME OIL (YOU CAN SUBSTITUTE FOR EVOO – BUT SESAME ROCKS IN THIS DRESSING). 

Now, let’s talk about really good ponzu.

What is ponzu? The internet goes on about the complexities of this sauce, however, as I’m a minarai (apprentice) in the art of Japanese cooking I don’t claim to have written the book. I can tell you, simply put, that it’s almost like a citrus-based soy sauce. In reality, it’s a complex brew made with rice wine, rice vinegar, bonito fish flakes, and seaweed. It’s then traditionally infused with a Japanese citrus fruit called yuzu. 
 
You can purchase a simple Ponzu bottle from any Asian grocer, and some health food stores. If you’re lucky you might even stumble across a bottle of yuzu juice which you use to enhance your own. 

Fino Foods stocks Yamaki Jozo artisan Ponzu. 

Most of these contain some kind of wheat flour or soy. If you’re gluten-free – you can make your own ponzu! 

- 2 tbsp tamari
- 1 tbsp lemon juice* (or yuzu)
- ½ tbsp rice vinegar
- 1 tsp mirin
+ some dashi if you have it

*adjust to taste 

(and if you’re not GF you can soy instead of tamari)

(Ceres Organics also make an okay GF Ponzu if you’re short on time and/or ingredients).