Servings3 /4 cup
- 1/2 cup ponzu
- 3 tablespoons canola oil
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon grated ginger
- 1 teaspoon honey
- 3 cloves garlic minced or pressed
- 1/4 teaspoon crushed red chili flakes optional
- Add all of the ingredients to a jar with a fitted lid and shake well until combined, or stir with a whisk.
- Sauce can be refrigerated for up to 2 weeks.