Yuzu Sauce
Looking to add some serious zing to your weeknight meals without spending hours in the kitchen? This bright, zesty yuzu sauce recipe is your new secret weapon. It’s ridiculously easy, wakes up everything from simple grilled fish to everyday salads, and brings a touch of sophisticated Japanese flavor right to your table.
Equipment
- Small Bowl or Small Jar with Lid
- Whisk (if using bowl)
- Measuring Cups
- Measuring spoons
Ingredients
- ¼ cup Yuzu Juice Bottled is easiest and recommended
- ¼ cup Soy Sauce or Tamari for Gluten-Free
- 2 tbsp Mirin
- 1 tsp Sesame Oil Optional, toasted recommended
- Pinch of Sugar Optional, adjust to taste
Instructions
- Combine: In a small bowl or a clean glass jar with a lid, pour in the yuzu juice, soy sauce (or tamari), and mirin. Add optional sesame oil and/or sugar if using.
- Whisk or Shake: Whisk the ingredients together until well combined. If using a jar, seal the lid tightly and shake well.
- Taste and Adjust: Give the sauce a taste. Adjust sweetness (sugar/mirin), saltiness (soy sauce), or tartness (yuzu juice) to your preference.
- Serve or Store: Use the sauce immediately, or store it for later use.
Notes
Finding Yuzu Juice: Bottled yuzu juice is readily available online or in most Asian markets and works perfectly for convenience.
Gluten-Free: Use Tamari instead of soy sauce for a gluten-free version.
Mirin Substitute: If you don't have mirin, substitute with 2 tbsp water mixed with ½ - 1 tsp sugar, or use dry sherry/sake with a pinch of sugar. Ponzu Style: For a deeper umami flavor closer to ponzu, steep a small piece of kombu (dried kelp) in the sauce in the fridge for at least 30 minutes, then remove before serving. Balance Flavors: Taste and adjust! Yuzu juice varies in tartness. Balance with sugar/mirin and soy sauce to your liking. Meld Flavors: Letting the sauce sit for 15-20 minutes allows flavors to meld nicely. Storage: Store in an airtight container (like the jar you made it in!) in the refrigerator for up to 2 weeks. Shake well before each use. Freezing is not recommended as it dulls the fresh flavor.
Mirin Substitute: If you don't have mirin, substitute with 2 tbsp water mixed with ½ - 1 tsp sugar, or use dry sherry/sake with a pinch of sugar. Ponzu Style: For a deeper umami flavor closer to ponzu, steep a small piece of kombu (dried kelp) in the sauce in the fridge for at least 30 minutes, then remove before serving. Balance Flavors: Taste and adjust! Yuzu juice varies in tartness. Balance with sugar/mirin and soy sauce to your liking. Meld Flavors: Letting the sauce sit for 15-20 minutes allows flavors to meld nicely. Storage: Store in an airtight container (like the jar you made it in!) in the refrigerator for up to 2 weeks. Shake well before each use. Freezing is not recommended as it dulls the fresh flavor.
