Ingredients
| 90ml mirin | |
| 90ml rice wine vinegar | |
| 135ml Kikkoman soy sauce | |
| 20g fresh ginger, sliced | |
| 20g bonito flakes | |
| 10ml lemon juice (more may be needed) | |
| 400g snow peas, tops and tails removed |
This is a super simple side dish which I used to do with edamame, but it can easily be done with broad beans, sugar snaps or anything green and crunchy. The flavour from the grill is the star and cooking them over
charcoal is ideal.
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Instructions
| 1. | For the ponzu sauce, put the mirin, rice wine vinegar, soy sauce, ginger and 10g bonito flakes into a pan and bring to a simmer and then remove from the heat and leave to steep in the fridge overnight. |
| 2. | Add the lemon juice, taste, and add more lemon if required. |
| 3. | Season the snow peas with a little salt and roast over hot coals or on the barbecue for a couple of minutes until cooked . |
| 4. | Place into a bowl and then season with freshly milled pepper and toss with the ponzu sauce. |
| 5. | Place into a serving dish and cover with the remaining bonito flakes. |
Recipes & food styling Regnar Christensen Photography Florence Charvin