Yuzu-Pon Sauce

Name: Yuzu-Pon Sauce
Yield: Makes about 180 ml (6 fl oz/¾ cup)
Cuisine: Japanese
Ingredients: 60 ml (2 fl oz/¼ cup) light soy sauce (usukuchi shoyu); 60 ml (2 fl oz/¼ cup) light soy sauce (usukuchi shoyu); 1 tbsp mirin; 50 ml (2 fl oz/¼ cup) yuzu juice (or a mix of tangerine, grapefruit and lime juice); 50 ml (2 fl oz/¼ cup) yuzu juice (or a mix of tangerine, grapefruit and lime juice); 50 ml (2 fl oz/¼ cup) yuzu juice (or a mix of tangerine, grapefruit and lime juice); 50 ml (2 fl oz/¼ cup) yuzu juice (or a mix of tangerine, grapefruit and lime juice); 2 tbsp Primary Dashi or ¼ tsp instant dashi powder; 2 tbsp Primary Dashi or ¼ tsp instant dashi powder; 5 tsp rice vinegar; 1 tsp caster (superfine) sugar

Preparation info

Makes about
180 ml

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

60 ml (2 fl oz/¼ cup) light soy sauce (usukuchi shoyu)
1

Asia
Japan
Sauce
Gluten-free
Vegan

Method

Follow the method for Ponzu sauce. This will keep for up to a week in the fridge.