Yuzu Sauce

1

Place the kombu and dried bonito flakes in a sterilized jar. Pour in the soy sauce, mirin, sesame oil, rice vinegar, and yuzu juice. Make sure the kombu and flakes are fully submerged.

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2

Seal the jar and refrigerate for 24 hours. This steeping time lets the flavors meld and gives the sauce depth.

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3

Return the clear sauce to the jar. Enjoy immediately or let the flavors develop further in the refrigerator for up to several months

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Full recipe & nutritional info on bakedbree.com