Looking for a bright and tangy sauce to garnish all your dishes with? Look no further than this delicious, zingy Yuzu Sauce.
I have tons of pantry ingredients stocked in my kitchen that I hold near and dear to my heart, from dashi powder to MSG, chicken bouillon, salt-cured anchovies, various French mustards, and the list could go on forever. However, there is one that I absolutely can’t live without, and that’s yuzu juice.
Growing up in a Japanese-American household, we constantly had yuzu-flavored candies, pastries, drinks, and savory dishes, so whenever I taste its bright, zingy flavor, memories from my childhood wash over me. I am always looking for ways to incorporate yuzu into my everyday meals, whether it’s by dabbing some yuzu paste onto a rib eye steak or using the juice to make this delicious sauce.
The combination of the saltiness of the soy sauce, the umami flavor of the bonito and kombu, and the peppery punch of the yuzu juice makes this sauce irresistible. You can use it as a marinade for short ribs, chicken thighs, fish, or even tofu. It’s amazing to have stored away in the fridge if you need a last-minute dipping sauce for dumplings, tempura, or sliced veggies. Next time you’re at the Asian grocery store, pick up a bottle of yuzu juice and try whipping up a batch of this tasty sauce. Who knows, yuzu juice might become your favorite pantry item!
What even is yuzu?
For those of you who don’t know, yuzu is a citrus fruit commonly used in Japanese and other East Asian cuisines. The fruit has a bright, peppery, zingy flavor with a strong, refreshing aroma. Oftentimes, people describe it as a combination of mandarin, lemon, and grapefruit. It’s used as a seasoning agent in sauces like this soy sauce-based one, marinades, dressings, and as an acidic addition in cocktails and pastries. You can find yuzu juice and paste being sold at most Asian grocery stores.
How do I store leftovers?
You can store any leftover sauce in an airtight container in the refrigerator for 1-2 months. The high salt content from the soy sauce acts as a natural preservative. Furthermore, the mirin contains alcohol, which helps preserve it. To avoid any spoilage, be sure to strain out bonito flakes and kombu. You can tell it’s ready to discard if there’s a funky, sour aroma or cloudy appearance.
Serving suggestions
This yuzu sauce is the perfect marinade for meat like beef, chicken, pork, and even seafood. You can use a few tablespoons to marinade these Air-Fryer Chicken Breasts before cooking, or add to the ground beef in this Hamburger Recipe. You can also use it as dressing for a salad or dipping sauce for these Baked Fries and Broccoli Bites.
Yuzu Sauce
Ingredients
- 1 piece kombu about 2 inches
- 1/2 cup dried bonito flakes or dried shiitake mushrooms for a vegetarian option
- 1/2 cup soy sauce
- 2 tablespoons mirin
- 3/4 teaspoon sesame oil
- 3/4 teaspoon rice vinegar
- 1/2 cup yuzu juice freshly squeezed if available
Instructions
- 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. If they are not, cover the jar and give it a gentle shake.
- Seal the jar and refrigerate for 24 hours. This steeping time lets the flavors meld and gives the sauce depth.
- After 24 hours, strain out the kombu and bonito flakes. Return the clear sauce to the jar. Enjoy immediately or let the flavors develop further in the refrigerator for up to several months. Use as a dipping sauce or marinade.
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