Grilled Asparagus in Ponzu Sauce

Grilled Asparagus in Ponzu Sauce

Fresh off the grill to soak up the tangy flavor of ponzu sauce

Cooking time
10min
Calories
38kcal
Sodium
551mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

4 spears

(A)

2 Tbsp

Directions

  1. Break off the hard base of each asparagus and peel the bottom 4 cm (1.5 in.) of each spear. Remove the hard base from the shiitake mushrooms.
  2. Heat (1) and the long onion over a BBQ-style grill or in an oven grill at medium heat. Cook until slightly tender. Cut the asparagus and onion into 4 cm (1.5 in.) lengths and the shiitake mushrooms into easy-to-eat pieces.
  3. Dress (2) with (A) before serving.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.

Japanese long onion - cutting into chunks

Cut up from one end into about 3 cm (1.2 in.) lengths.

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