Yuzu-Pon Sauce

Name: Yuzu-Pon Sauce
Yield: Makes about 150ml (5fl oz/⅔ cup)
Cuisine: Japanese
Ingredients: ¼ tsp instant dashi powder (see Cook’s note); 1 tsp caster (superfine) sugar; 1½ tbsp rice vinegar; 2 tbsp yuzu juice (or a mix of tangerine, grapefruit and lime juices); 2 tbsp yuzu juice (or a mix of tangerine, grapefruit and lime juices); 2 tbsp yuzu juice (or a mix of tangerine, grapefruit and lime juices); 2 tbsp yuzu juice (or a mix of tangerine, grapefruit and lime juices); 4 tbsp soy sauce; 1 tbsp mirin

Preparation info

Makes about
150 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

4 tbsp soy sauce
1 tbsp mirin
2 tbsp

Asia
Japan
Sauce
Fish course
Pescatarian
South America

Method

Add all the ingredients to an airtight container or jar, close tightly and shake well to dissolve the instant dashi powder and sugar. Store in an airtight container or jar in the fridge. Yuzu-pon sauce will keep for a week in the fridge.