Shallot Ponzu Vinaigrette at Cafe Sebastian.

Shallot Ponzu Vinaigrette

Name: Shallot Ponzu Vinaigrette
Prep time: 10 s
Total time: 10 s
Yield: 1
Cuisine: Japanese
Ingredients: Shallots; Ginger; Garlic; Tamari; Mirin; Lime juice; Lemon juice; Fish sauce; White miso; Brown sugar; Baleine salt

03 Dec 2025

Brad Kilgore

Chef

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Difficulty

Easy

Total Time

10MIN

Cuisine

Japanese

Ingredients

Shallots: 1350 g (microplaned)

Ginger: 300 g (microplaned)

Garlic: 110 g (microplaned)

Tamari: 1450 g

Mirin: 500 g

500 g

Lime juice: 400 g

Lemon juice: 450 g

Fish sauce: 200 g

White miso: 450 g

Brown sugar: 250 g

Baleine salt: 20 g

Citrusy with a touch of umami sweetness, this shallot ponzu vinaigrette anchors Chef Brad Kilgore’s quinoa salad at Cafe Sebastian and adds a bright, savory lift to salads and grain bowls.

How to make Shallot Ponzu Vinaigrette

01.

Make the Dressing

Microplane the shallot, ginger, and garlic, and mix them directly into the liquids.
Add the remaining ingredients and whisk to combine.
Use immediately or refrigerate for later use.

Brad Kilgore

03 Dec 2025

Chef Enthusiast

The Chef

Culinary director Brad Kilgore leads Kilgore Culinary Group, shaping restaurants from Miami to San Francisco with his Itameshi-inspired style and guiding major real estate-driven hospitality projects across the U.S. and beyond.

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