Go to the Recipe: Hibachi-Cooked Eggplant and Long Beans to Step Up Your Grill Game
Really good, particularly the Ponzu sauce. Had to sub out the long beans for regular beans, and used nasturtiums from our garden. Beautiful presentation, well worth the effort.
Made during quarantine. Subbed regular baby eggplant and haricot verts, still turned out really well. My marinade benefitted from a buzz in the vitamix, helped to coat evenly. This recipe makes way more ponzu than you need I think, but no problem. Saved for future use.
Hi, do we have to filter the ponzu sauce at some point? Especially the kombu when does it have to be removed? How long can this sauce keep in the refrigerator? Thanks.
I found my own answer. Kenji Lopez-Alt filter its homemade ponzu after 10 mn of steeping and the sauce keeps 1 week in the fridge. Please tell me if that is wrong.
That is correct.
It was pretty good. The marinade was tasty. The Ponzu sauce is at least 3 times more than you will need.
So in your ponzo sauce you just say use lemon juice and lime juice. Are we supposed to use the ponzo lemon? Might be better to clarify that right in the recipe.
