Champonzu is a type of ponzu sauce - that is to say, a soy sauce and yuzu mixture. Yuzu is a citrus fruit from Japan; it's lemony in flavour but much, much more fragrant, with hints of mandarin and lime. In the UK it's almost impossible to find fresh yuzu, but you can buy the skin minced in salt, or the juice extracted into bottles. It's ruinously expensive. This champonzu from The Wasabi Company isn't cheap, clocking in at £12.20 for 330ml, but it's such a unique and delicious flavour as they use 5 different types of citrus fruit in addition. You don't need much of it as a little goes a long way - I've had this bottle since last August and I think I still have another dish left in it.
I used the champonzu to flavour grilled sea bream. It's so simple; slash the bream at a 90-ish degree angle to the spine, rub with oil and place under a hot grill to cook for 7 or 8 minutes each side, turning once. Remove from the grill and drizzle with 3 tbsp of champonzu sauce. Serve with white rice and a hefty tablespoon of ginger and spring onion magic sauce.
This is gloriously recipe-free. A short post! Hurrah.