(adapted from Steamy Kitchen)
Ponzu sauce is a combination of citrus and soy sauce that can be difficult to find, so we've created our own version!
We’ve taken a few liberties and made ours with balsamic vinegars to create a light, tangy version that is perfect for a dipping sauce, salad dressing, as a simple way to dress any steamed vegetables, or to jazz up grilled tofu, chicken or fish.
1 pound broccoli cut into florets
3 teaspoons The Olive Scene Blood Orange Olive Oil
½ teaspoon The Olive Scene Japanese Roasted Sesame Oil
1 tablespoon chopped green onions
1 teaspoon sesame seeds
¼ teaspoon red pepper flakes or Kirmizi Aci Biber (Turkish roasted red pepper flakes available at The Olive Scene)
Toss the broccoli with 1 teaspoon of Blood Orange Olive Oil and spread on a cookie sheet.
Roast the broccoli until just tender but slightly crunchy at 400° for 15-18 minutes.
In a small bowl, whisk together the vinegars.
Slowly whisk in the oils, and then the remaining ingredients.
Toss with the roasted broccoli.