I had no trouble finding Ponzu sauce today. I only had a selection of one at this store, but I look forward to seeing the different types available next time I’m at the Asian market.
This is my take on a recipe I watched Ming Tsai make the other day:
Pineapple-Bacon Fried Rice
- 2 slices of bacon, cut into small pieces
- 2 eggs, beaten
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 3 green onions, chopped
- 1/2 cup crushed pineapple
- 1 cup cooked brown rice
- 1 tbsp organic ponzu
- salt and freshly ground black pepper to taste
In wok or skillet, fry bacon until crisp, remove to paper towel. Remove all but 1 tbsp of bacon fat from pan and saute onions, garlic and ginger. Add egg and scramble. Add rice, ponzu and bacon and toss until heated through. Serves 2
I used my skillet. I like it because I can separate items to the side and cook in the middle before mixing it all together. Can I just say I am now a fan of Ponzu sauce? Where have you been all my life? Good stuff.