Yuzu Sauce

Yuzu Recipe:

¾ cup mirin
½ cup rice vinegar
4 tablespoons soy sauce
½ cup bonito flakes (shaved Bonita)
¼ cup fresh yuzu juice
1 tablespoon grated yuzu zest


Combine the mirin, vinegar, soy sauce, yuzu zest and bonito flakes in a saucepan and bring to a boil over medium heat. Remove from the heat and let cool. Basically a Yuzu Dashi.

Pour the sauce through a strainer into a bowl; discard the bonito flakes or re cook in a saute pan with white sugar until crispy, chop fine and serve over rice as a side dish. Add the yuzu juice. You can store in the refrigerator for up to 1 week. Just add more yuzu juice if needed before serving.

This sauce can be done with both Lime or Lemon but the Yuzu flavor is unique. It is great with fish either raw or cooked.

One Response to “Yuzu Sauce”
  1. [...] will give the glaze a saltier more asian flavor and then it would go well with a citrus cream or yuzu sauce. More honey if you like honey. We will be serving this halibut dish on a bed of spinach and oyster [...]

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